Description
Light, airy and fluffy, these easy cottage cheese pancakes are absolutely delicious topped with fresh fruits and a generous drizzle of maple syrup. Perfect for a luxury breakfast, brunch or dessert! Totally gluten-free too.
Ingredients
- 1 1/2 cups cottage cheese
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Butter, for cooking
Instructions
- Blend Until Smooth: For an extra smooth and fluffy texture, blend the cottage cheese, eggs, milk, and vanilla extract until smooth. Alternatively, if you don’t have an electric blender, you can also use a food processor or an immersion blender. (If you prefer to have small curds in your pancakes, simply whisk these ingredients together by hand instead).
- Whisk Dry Ingredients: In a separate bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, sugar, and salt.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Let the batter rest for 5 minutes.
- Cook Until Golden: Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Using a ladle, pour 1/4 cup of cottage cheese batter per pancake onto the pan. Cook for about 2 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until the pancake is golden brown.
- Garnish and Serve: Stack the pancakes and serve warm with honey, fresh fruit, Greek yogurt, or maple syrup. Enjoy these delicious, protein-packed pancakes as a nutritious start to your day!
Notes
Cottage Cheese: Since this is a recipe for cottage cheese pancakes, cottage cheese is a key ingredient here (I recommend using full-fat cottage cheese for best texture). However, if you don’t have cottage cheese, the substitute with the most similar texture would be ricotta cheese.
Eggs: Eggs help to bind the ingredients together as well as helps the pancake batter to rise, so make sure to add them in.
Milk: I used regular milk, but you can also use buttermilk for extra fluffiness.
Gluten-Free Flour: For the fluffiest texture, I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use an equal quantity of regular all-purpose flour instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent to help the batter rise, so make sure to add it in. I recommend using aluminum-free baking powder.
Sugar: I used light brown sugar, but white sugar or cane sugar would work as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Butter: I used butter for greasing the pan, but any vegetable oil (such as sunflower oil, canola oil, coconut oil, etc.) will work just as well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
