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Gluten Free Cottage Cheese Pancakes

These delightful Gluten Free Cottage Cheese Pancakes are quick, creamy, and packed with protein, making your breakfast feel special without the fuss.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour blend Make sure it contains xanthan gum.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
Wet Ingredients
  • 1 cup cottage cheese, small curd Best if small curd.
  • 2 large eggs
  • 1/2 cup milk, dairy or non-dairy
  • 2 tablespoons melted butter Plus more for greasing the pan.
  • 1 teaspoon vanilla extract
Optional Toppings
  • as desired fresh fruit, maple syrup, whipped cream, chocolate chips Toppings of your choice.

Method
 

Preparation
  1. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. A few small lumps are totally fine!
  4. Let the batter rest for 5-10 minutes.
Cooking
  1. Heat a lightly greased griddle or non-stick frying pan over medium heat.
  2. Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving some space between each one.
  3. Cook for about 2-3 minutes, or until golden brown and bubbles start to form on the surface.
  4. Gently flip the pancakes and cook for another 1-2 minutes, until golden brown.
  5. Serve hot and fluffy, topped with your favorite toppings.

Notes

Don’t skip letting the batter rest; it makes a surprising difference in texture. You can store leftovers for up to 3 days in the fridge or freeze them for about 2 months.