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Fluffy Gluten-Free Cottage Cheese Pancakes
Light, protein-packed, and naturally gluten-free, these pancakes are perfect for a healthy breakfast or brunch!
Ingredients (serves 2–3):
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1 cup (250g) cottage cheese (full-fat for best texture)
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2 large eggs
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¼ cup (30g) gluten-free flour blend (or almond flour for grain-free)
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1 tbsp honey or maple syrup (optional, for sweetness)
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½ tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
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Butter or oil (for cooking)
(Optional add-ins: cinnamon, lemon zest, blueberries, or chocolate chips!)
Instructions (10 mins total!):
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Blend the batter
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In a blender or bowl, mix cottage cheese, eggs, flour, sweetener, vanilla, baking powder, and salt until smooth (small cheese curds are okay).
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Cook the pancakes
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Heat a non-stick pan over medium-low heat with butter/oil.
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Pour ¼ cup batter per pancake. Cook for 2–3 mins until bubbles form, then flip and cook another 1–2 mins (they’re delicate—flip gently!).
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Serve warm
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Top with fresh fruit, yogurt, maple syrup, or nut butter.
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Tips for Success:
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Flour swap: Use oat flour or coconut flour (adjust thickness—add a splash of milk if too thick).
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Fluffier pancakes? Separate eggs—whip whites to stiff peaks, then fold into batter.
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Meal prep: Freeze cooked pancakes between parchment paper; reheat in a toaster!
Why you’ll love these: High-protein, no gluten, and so fluffy! Enjoy! 🥞✨
(P.S. For savory pancakes, skip sweetener and add herbs & cheese!)
