Gluten Free Cottage Cheese Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
Ingredients
Scale
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.
