Go Back
Fluffy Gluten-Free Cottage Cheese Pancakes - gluten-free pancakes - Gluten-free pancakes: whip up these fluffy cottage cheese pancakes for a tasty, protein-pack

Fluffy Gluten-Free Cottage Cheese Pancakes

Enjoy these incredibly fluffy gluten-free pancakes made with cottage cheese and eggs for a protein-packed, delicious breakfast treat.
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 16 ounces cottage cheese (4%)
  • 4 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free measure-for-measure flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • pinch kosher salt
  • 2 tablespoons almond milk (optional)
  • butter (for cooking)

Method
 

  1. In a blender or food processor, blend the cottage cheese, eggs, maple syrup and vanilla until very smooth.
  2. Mix in the baking powder, cinnamon and salt.
  3. Add the gluten-free flour last and pulse briefly so the texture stays light. If the batter seems too thick, add in the almond milk. Do not overmix.
  4. Preheat a griddle to 300°F. Add a pat of butter and stir to coat the griddle or pan until it melts and sizzles.
  5. Scoop out spoonfuls of batter onto the hot griddle or pan. Cook for about 3–4 minutes, or until the edges are set and the first side is golden brown.
  6. Flip the pancakes and cook for another 2–3 minutes until cooked through. Repeat with the remaining batter.
  7. Serve warm topped with maple syrup if desired. Enjoy!

Notes

- Use full-fat cottage cheese for richer flavor.
- Adjust the almond milk for your desired batter thickness.
- Try mixing in chocolate chips for a sweet twist.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.