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Simple Gluten-Free Cottage Cheese Pancakes

Delicious and healthy gluten-free pancakes packed with protein, making them a perfect breakfast option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup cottage cheese Use smooth cottage cheese for better texture.
  • 4 large eggs
  • 1/2 cup gluten-free flour Can substitute with other gluten-free flours.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation.
  • as needed tablespoon Butter or oil for cooking Use for greasing the skillet.

Method
 

Preparation
  1. In a mixing bowl, combine the cottage cheese, eggs, gluten-free flour, baking powder, salt, and vanilla extract until just mixed.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serving
  1. Serve warm with your favorite toppings such as fresh fruits, maple syrup, honey, yogurt, or a sprinkle of cinnamon and sugar.

Notes

Make sure to use smooth cottage cheese for better texture. You can adjust the thickness of the batter by adding a bit more flour or milk. For variation, mix in blueberries, chocolate chips, or nuts. Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze with parchment paper between pancakes.