Description
These Cottage Cheese Pancakes are a game-changer for anyone living gluten-free. By using cottage cheese as a base, we create a ‘melt-in-your-mouth’ experience that is packed with protein and moisture. They are tender, slightly sweet, and have a rich texture that makes them feel like a gourmet brunch without any of the gluten-related compromises.
Ingredients
Scale
- 1 cup cottage cheese (small curd, certified gluten-free)
- 3 large eggs
- 1/2 cup gluten-free oat flour or almond flour (certified gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract (gluten-free)
- 1/2 teaspoon baking powder (certified gluten-free)
- 1/4 teaspoon salt
- 1 tablespoon butter or coconut oil (for the pan)
Instructions
- Prepare the Batter: In a large bowl, whisk together the cottage cheese, eggs, and honey until the eggs are well beaten. For a smoother texture, pulse in a blender for 10 seconds.
- Add Dry Ingredients: Gently stir in the gluten-free flour, vanilla extract, baking powder, and salt until just combined.
- Let the Batter Rest: Allow the batter to sit for 5 minutes to allow the flour to hydrate, which prevents a gritty texture.
- Heat the Pan: Place a non-stick skillet over medium-low heat and add a small amount of butter or oil.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake. Cook until small bubbles form on the surface and edges look set.
- Flip Carefully: Use a wide spatula to flip gently. Cook for another 2-3 minutes until golden brown.
Notes
To avoid cross-contamination, use dedicated gluten-free tools. If pancakes crumble, try making them smaller (about 3 inches wide) to make flipping easier. You can substitute almond flour 1:1 for oat flour for a nuttier flavor. Resist the urge to use the microwave for reheating to avoid a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Fat: 10g
- Carbohydrates: 12g
- Protein: 15g