Description
Gluten Free cottage cheese pancakes guide with quick easy steps for fluffy texture browning tips subs and a tasty breakfast win Great for mornings
Ingredients
Scale
- 1 cup cottage cheese (drained)
- 3 large eggs
- 1/2 cup gluten-free all-purpose flour (1:1 blend works well)
- 2 tablespoons sugar or 1–2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or dairy-free)
- Butter or oil for cooking
- Optional add-ins: cinnamon, lemon zest, blueberries, or chocolate chips
Instructions
- In a blender or a mixing bowl, blend the cottage cheese and eggs until the mixture is smooth and creamy. A few tiny lumps are fine, but you want mostly a uniform batter.
- Whisk in the milk and vanilla until combined. The mixture should be pourable but not watery.
- Add the sugar and salt, then stir in the gluten-free flour and baking powder. Mix just until no dry pockets remain; a few lumps are okay.
- Let the batter rest for 5–10 minutes. This helps the flour hydrate and results in a softer pancake.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. You want a gentle shimmer, not a heavy sizzle.
- Pour about 1/4 cup of batter for each pancake. Cook 2–3 minutes until you see bubbles on top and the edges look set and slightly dry.
- Flip carefully and cook 1–2 minutes more on the other side, until the pancakes are golden and puffed. Transfer to a warm plate and repeat with remaining batter.
- Serve warm with your favorite toppings. If needed, keep pancakes in a low oven (about 200°F) to stay warm while you finish the rest.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 320 calories
- Sugar: 8 g
- Fat: 12 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 14 g
Keywords: gluten-free, cottage cheese pancakes, breakfast, high-protein, gluten-free recipe, pancakes
