Description
Fluffy and protein-packed gluten-free pancakes made with cottage cheese, perfect for breakfast or snacks.
Ingredients
Scale
- 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
- 1 cup cottage cheese (small curd)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar until evenly mixed.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, with a few small lumps remaining.
- Allow the batter to sit for 5-10 minutes to thicken.
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Use a 1/4 cup to pour batter onto the hot griddle, ensuring enough space between each pancake. Cook for about 2-3 minutes until golden brown and bubbly.
- Carefully flip each pancake and cook for an additional 1-2 minutes until golden on the other side.
- Enjoy immediately, topped with fresh fruit, syrup, or whipped cream.
Notes
For added flavor, consider incorporating mashed bananas or berries into the batter. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: pancakes, gluten-free, breakfast, cottage cheese, easy recipes