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Gluten Free Cottage Cheese Pancakes

Start your day with delicious gluten-free cottage cheese pancakes that are fluffy, creamy, and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 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
  • 1 teaspoon vanilla extract
Optional Toppings
  • fresh fruit e.g., strawberries, blueberries
  • maple syrup for drizzling
  • whipped cream as topping
  • chocolate chips optional

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 okay!
  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.
  3. Cook for about 2-3 minutes until golden brown and bubbles form.
  4. Flip and cook for another 1-2 minutes until golden brown.
  5. Serve warm with your favorite toppings.

Notes

For extra fluffiness, separate the eggs and whip the whites until stiff, then gently fold them in at the end. These pancakes are best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for a month.