Breakfast
Gluten Free Cottage Cheese Pancakes
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Why You’ll Love This Recipe
- Gluten Free Cottage Cheese Pancakes are light, fluffy and incredibly delicious.
- They are naturally gluten free and jam packed with protein.
- Serve with your favorite fresh fruit and maple syrup.
- A great way to add protein into your diet.
- They save well all week long, just warm them up and enjoy!
- Cottage cheese is a great ingredient that is rich in calcium, protein, and other vitamins.
- Check out cottage cheese ice cream for another great idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Gluten Free Cottage Cheese Pancakes. Scroll down to the recipe card for a full list of ingredients and instructions.
This recipe contains eggs which adds to the overall texture, flavor and protein content.
I used low fat Cottage cheese, but you can use any type that you prefer.
Maple syrup adds a touch of sweetness to the batter, you can use for honey, agave, or granulated sugar like cane, coconut or monk fruit. You may also leave it out.
You can use any type of milk or nut milk such as almond milk, cashew milk, oat milk or just regular dairy milk.
The flour base of these pancakes are made with oat flour which you can buy at the store or make by yourself by blending oats until they are in a fine powder.
A touch of salt helps balance out all the flavors.
Baking powder and baking soda will work together to create a really fluffy texture.
Finish these pancakes off with either more cottage cheese, yogurt, butter and fruit of choice. I did blueberries, and serve warm with maple syrup.
How To Make
ONE: In a mixing bowl, add in eggs and whisk well. Then, add in cottage cheese, maple syrup, and almond milk.
TWO: Next, add in oat flour, salt, baking powder, and baking soda. Fold until a thick batter is formed.
THREE: Preheat a skillet and grease with non-stick spray. Then, add 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.
FOUR: Serve with yogurt, blueberries and maple syrup.
Tips And Tricks
Combine wet ingredients fully before adding in the dry ingredients.
Preheat your skillet before adding in the oil.
Wait for bubbles to form on the outer edges of the pancakes before flipping.
How To Serve And Store
Serve these Gluten Free Cottage Cheese Pancakes warm with yogurt, more cottage cheese or butter. Top them off with your favorite fruit, fresh or frozen and maple syrup.
Store pancakes in a baggie or air tight container and store in the fridge. Enjoy within 3-5 days. Reheat on the skillet, in the microwave or in the air fryer.
Pancakes can also be frozen, bring to room temperature and then reheat following above.
Taste And Texture
Despite cottage cheese being a savory ingredient, these Gluten Free Cottage Cheese Pancakes are deliciously sweet.
The texture is soft, fluffy and light.
Frequently Asked Questions
Nope! You really can’t.
These cottage cheese pancakes are sweet.
I have not tested this recipe with any other flour, however, you may be able to sub a 1:1 gluten free flour blend such as Bob’s Red Mill.
Other Recipes You May Like
- Cottage Cheese Ice Cream
- Blueberry Lemon Ricotta Pancakes
- Cinnamon Roll Pancakes
- Oatmeal Blender Pancakes
- Cassava Flour Pancakes
If you make these Gluten Free Cottage Cheese Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
