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Gluten Free Cottage Cheese Pancakes

Delightful and fluffy Gluten Free Cottage Cheese Pancakes that are protein-packed and perfect for breakfast with customizable toppings.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
Wet Ingredients
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Optional Toppings
  • fresh fruit
  • maple syrup
  • whipped cream
  • chocolate chips

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. 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 space in between.
  3. Cook the pancakes for about 2-3 minutes or until golden brown and bubbles begin to form on the surface.
  4. Gently flip the pancakes and cook for another 1-2 minutes until golden brown.
  5. Serve these warm and fluffy pancakes immediately, topped with your favorites.

Notes

Tips for pancake perfection: Use a hot griddle, experiment with flavors, and don’t overmix. For leftovers, store in the fridge for up to 3 days or freeze for a month.