Gluten Free Cottage Cheese Pancakes
Gluten-Free Cottage Cheese Pancakes are light, fluffy, and full of flavor. Made with oat flour and cottage cheese, they’re easy to prepare and perfect served with maple syrup, yogurt, and fresh fruit.
Servings 6 pancakes
Ingredients
pancakes
- 2 eggs
- 1/2 cup low fat or regular cottage cheese (I used good culture)
- 1 tbsp maple syrup
- 1/2 cup almond milk (or any other milk of choice)
- 1 tsp vanilla extract
- 1.5 cups oat flour (may sub a gluten free 1:1 flour blend or all purpose flour)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
toppings
- blueberries
- yogurt
- maple syrup
Instructions
- 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 1/4 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.
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