Introducing Gluten Free Cottage Cheese Pancakes – they’re fluffy, sweet, and oh-so-delicious! Made with oat flour, these pancakes are packed with protein and perfect for a satisfying breakfast or brunch. Top them with your favorite fruits, yogurt, and maple syrup for a delightful meal.
Reasons to Love This Recipe:
- These pancakes are light, fluffy, and irresistibly tasty.
- Packed with protein and naturally gluten-free, they’re a nutritious choice to start your day.
- Enjoy them with a variety of fresh fruits and a drizzle of maple syrup for added sweetness.
- Incorporate more protein into your diet with these scrumptious pancakes.
- They store well throughout the week – just reheat and enjoy whenever you like.
- Cottage cheese, a key ingredient, is not only delicious but also rich in calcium, protein, and essential vitamins.
Helpful Tips:
- Ensure the wet ingredients are fully mixed before adding the dry ingredients.
- Preheat your skillet before adding oil for perfectly cooked pancakes.
- Look for bubbles forming on the outer edges of the pancakes before flipping them.
Frequently Asked Questions:
- Can you taste the cottage cheese?
Nope, the cottage cheese flavor isn’t prominent in these pancakes. - Are these pancakes sweet or savory?
These pancakes are sweet. - Can I use a different flour instead of oat flour?
While I haven’t tested it, you might try substituting with a 1:1 gluten-free flour blend or all-purpose flour.
Gluten Free Cottage Cheese Pancakes
Ingredients
Pancakes:
- 2 eggs
- 1/2 cup low-fat or regular cottage cheese such as 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 or substitute with 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, whisk eggs until well beaten.
- Add cottage cheese, maple syrup, vanilla extract, and almond milk to the bowl. Mix thoroughly.
- Fold in oat flour, salt, baking powder, and baking soda until a thick batter forms.
- Preheat a skillet and grease it with non-stick spray or butter.
- Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the edges, about 2-3 minutes. Flip and cook for an additional 2 minutes.
- Serve the pancakes with yogurt, blueberries, and a drizzle of maple syrup.
Notes
- Ensure the wet ingredients are fully mixed before adding the dry ingredients.
- Preheat your skillet before adding oil for perfectly cooked pancakes.
- Look for bubbles forming on the outer edges of the pancakes before flipping them.