Gluten Free Cottage Cheese Pancakes
Delicious gluten-free pancakes made with cottage cheese for added protein and fluffiness.
Equipment
- Mixing Bowl
- Skillet
- whisk
Ingredients
pancakes
- 2 pcs eggs
- 0.5 cup low fat or regular cottage cheese I used good culture
- 1 tablespoon maple syrup
- 0.5 cup almond milk or any other milk of choice
- 1 teaspoon vanilla extract
- 1.5 cups oat flour may sub a gluten free 1:1 flour blend or all purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
toppings
- blueberries
- yogurt
- maple syrup
Instructions
Preparation
- In a mixing bowl, add in eggs and whisk well.
- Then, add in cottage cheese, maple syrup, vanilla extract and almond milk.
- Next, add in oat flour, salt, baking powder, and baking soda. Fold until a thick batter is formed.
- Preheat a skillet and grease with non-stick spray or butter.
- Then, add ¼ cup of batter to the greased pan and cook until bubbles form on the outer edges, about 2-3 minutes. Flip and cook for an additional 2 minutes.
- Serve with yogurt, blueberries and maple syrup.
Notes
Blend for smoothness: If you prefer a silky batter, blend the cottage cheese with the wet ingredients before mixing. This removes any curds and makes the pancakes extra fluffy. Don’t overmix: Once you add the dry ingredients, gently fold until just combined to keep the pancakes light. Cook low and slow: Use medium-low heat so the inside cooks through without burning the outside. Use the right pan: A nonstick skillet or well-seasoned griddle works best for even cooking and easy flipping. Get creative with toppings: Maple syrup and fruit are classics, but try spreading with chia jam, whipped honey, or even a spoonful of yogurt.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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