Go Back

Gluten-Free Cottage Cheese Pancakes

Delicious and nutritious pancakes made with cottage cheese and eggs, perfect for a filling gluten-free breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 cup cottage cheese Use low-fat or regular as per preference.
  • 4 large eggs Fresh eggs produce the best results.
  • 1/2 cup gluten-free flour Any gluten-free blend can work.
  • 1 teaspoon baking powder Ensures the pancakes rise.
  • 1/4 teaspoon salt Enhances overall flavor.
  • 1 teaspoon vanilla extract Adds a nice flavor.
  • to taste Butter or oil for cooking Use as needed to coat the skillet.

Method
 

Preparation
  1. In a mixing bowl, combine the cottage cheese, eggs, gluten-free flour, baking powder, salt, and vanilla extract. Mix until just combined.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. 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 maple syrup, fresh fruits, yogurt, or powdered sugar.

Notes

For fluffier pancakes, separate the egg whites from the yolks and whip the whites until soft peaks form. Fold them gently into the batter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer. Reheat as needed.