Low-Carb Green Pancakes Recipe
Savory low-carb green pancakes made with spinach, cottage cheese and almond flour, with tender centers and lightly browned edges.
Contains: Egg · Milk · Tree Nuts
This recipe contains egg, milk and almond. Check the label of the baking powder and other packaged ingredients you use when cooking for someone with an allergy or strict gluten-free requirement.
WHY IT WORKS
Why This Recipe Works
01
Spinach Makes Them Green
Blending fresh spinach into the wet ingredients gives the pancakes an even green color without leaving large pieces in the batter.
02
Almond Flour Keeps Carbs Down
Almond flour replaces conventional wheat flour while adding enough structure for small pancakes that can be flipped cleanly.
03
Cottage Cheese Adds Tenderness
Cottage cheese and eggs keep the centers soft and moist, while a short batter rest lets the flaxseed and almond flour absorb excess liquid.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Put the spinach, eggs and cottage cheese in a blender. Blend until smooth and evenly green, scraping down the sides if needed.
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In a medium bowl, whisk together the almond flour, ground flaxseed, gluten-free baking powder, garlic powder, salt and black pepper.
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Pour the green mixture into the dry ingredients, add the chives and stir until evenly combined. Leave the batter to rest for 5 minutes.
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Heat a large nonstick skillet over medium-low heat. Lightly brush the surface with some of the olive oil.
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Spoon about 1/4 US cup batter into the skillet for each pancake and gently spread to about 4 inches wide. Cook for about 2 to 3 minutes, until the edges look set and the underside is browned.
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Flip carefully with a thin spatula and cook for another 1 to 2 minutes, until the center is set. Transfer to a plate.
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Repeat with the remaining batter, adding the rest of the olive oil as needed. Serve warm.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cooked pancakes can be made up to 2 days ahead, cooled and refrigerated in a covered container. Reheat gently in a skillet or microwave. For the best texture, mix the batter shortly before cooking rather than storing raw batter overnight.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace3/4 US cup full-fat cottage cheese
With3/4 US cup thick plain unsweetened dairy-free Greek-style yogurt
Replace170 grams (g) full-fat cottage cheese
With170 grams (g) thick plain unsweetened dairy-free Greek-style yogurt
Use a thick, plain, unsweetened dairy-free Greek-style yogurt. The batter may be slightly softer, so let it rest for an extra minute or two if needed before cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use finely ground almond flour rather than coarse almond meal for a smoother batter and easier flipping. Fresh baby spinach blends most evenly, and full-fat cottage cheese gives the batter enough richness without needing butter.
Useful Substitutions
Thawed frozen spinach can replace fresh spinach; squeeze it very dry and use about 45 grams (g). Finely ground almond meal can replace almond flour, although the pancakes will have a slightly coarser texture. Plain full-fat Greek yogurt can replace the cottage cheese in the same volume, but the batter may be a little thinner.
INGREDIENT QUALITY
Quality Note
Finely ground blanched almond flour produces a smoother batter and more even pancakes than coarse almond meal. Keep the skillet at medium-low heat because almond flour can brown quickly.
SPEND LESS
Cost-Saving Tip
Frozen spinach can be a good-value substitute for fresh spinach. Thaw it, squeeze it very dry and use about 45 grams (g) so excess water does not loosen the batter.
COOKING TIPS
Tips
Blend the Spinach Smoothly
Blend until no obvious spinach pieces remain so the pancakes cook evenly and keep a consistent green color.
Rest the Batter
Leave the mixed batter for 5 minutes before cooking. This gives the flaxseed and almond flour time to absorb moisture and makes the pancakes easier to turn.
Keep the Pancakes Small
Use about 1/4 US cup of batter per pancake. Smaller pancakes are easier to flip because this batter is more tender than a wheat-flour pancake batter.
Use Moderate Heat
Cook over medium-low heat so the centers set before the almond flour browns too deeply.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover pancakes promptly, refrigerate them in a covered container within 2 hours and use within 3 to 4 days.
Freezing
Freeze cooled pancakes with small pieces of parchment between them in an airtight container or freezer bag. For best texture, use within about 2 months and thaw overnight in the refrigerator.
Reheating
Warm refrigerated pancakes in a dry nonstick skillet over low heat for 1 to 2 minutes per side, or microwave in short intervals until hot throughout.
ESTIMATED PER SERVING
Nutrition
2 pancakes
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Low-Carb Green Pancakes FAQs
Why are these pancakes green?
Fresh spinach is blended directly into the batter. It provides the green color while the eggs, cottage cheese and almond flour form the pancake base.
Can I use frozen spinach?
Yes. Thaw it fully, squeeze out as much water as possible and use about 45 grams (g) in place of the fresh spinach.
Why is my batter too thin?
Let the batter rest for the full 5 minutes before cooking. If your cottage cheese is especially wet, an extra minute or two of resting can help the almond flour and flaxseed absorb more liquid.
How do I stop the pancakes from breaking when I flip them?
Keep them about 4 inches wide and wait until the edges look set and the underside is browned before turning. A thin, flexible spatula also helps.
Can I make the pancakes ahead?
Yes. Cook and cool them first, then refrigerate for up to 3 to 4 days. Reheat gently in a skillet or microwave before serving.
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