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Flourless Cottage Cheese Pancakes

These healthy, protein-packed flourless cottage cheese pancakes are easy to make and gluten-free, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use well-blended cottage cheese for a smoother batter.
  • 4 large eggs For fluffier pancakes, consider beating egg whites separately and folding them in.
  • 1/2 cup almond flour You can substitute with other gluten-free flours if desired.
  • 1 tsp vanilla extract Enhances flavor.
  • 1/2 tsp baking powder Gives the pancakes a bit of rise.
  • 1 pinch salt Balances the flavors.
  • Butter or oil for cooking Use for greasing the skillet.

Method
 

Preparation
  1. In a bowl, whisk together the cottage cheese, eggs, vanilla extract, baking powder, and salt until well combined.
  2. Stir in the almond flour until the batter is smooth.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter or oil.
  2. Pour small amounts of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip and cook for an additional 2 minutes until golden brown.
Serving
  1. Serve warm with your choice of toppings, such as fresh fruits, honey, syrup, or yogurt.

Notes

These pancakes can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month. To reheat, warm them in a skillet or microwave.