High Protein-Low Carb Pancakes

Serving:
Serve immediately for the best texture. These pancakes are delicious on their own or with fresh fruit and a dollop of yogurt.

Storage:
You can store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stove.

Variations:

Add-ins:
Mix in protein powder, flax seeds, or chia seeds for an extra protein boost.

Flavored:
Try adding a dash of nutmeg or a few chocolate chips for a different flavor profile.

FAQ:

Can I make these dairy-free?
Yes! You can substitute the cottage cheese with a dairy-free alternative like tofu or a dairy-free cream cheese.

How can I make these even lower carb?
Use almond flour or coconut flour instead of regular flour for a more keto-friendly option.

Enjoy this High Protein-Low Carb Pancake recipe for a healthy, filling breakfast that’s quick and easy to make!