Kathleen’s Cottage Pancakes
Thanks to their light and fluffy texture and low-carb appeal, even those who don't care for cottage cheese adore Kathleen's Cottage Pancakes! 


  • 6 eggs
  • 1½ cups cottage cheese
  • ¼ teaspoon kosher or sea salt*
  • ½ cup flour (see comments above regarding gluten-free options)
  • ¼ teaspoon baking soda


  1. Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
  2. Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.


*If using regular table salt, you may wish to start with ⅛ teaspoon. Also, sodium contents vary among cottage cheese brands. If your brand contains a high level of sodium, I recommend using less (or even skipping it) when making these pancakes for the first time.

For a healthy, aromatic option with a high smoke point, try cooking the pancakes in coconut oil.

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