Description
These gluten free cottage cheese pancakes pack 22g of protein per serving, stay light and fluffy, and take just 15 minutes from start to finish. Perfect for busy mornings when you want something quick, filling, and actually healthy.
Ingredients
Units
Scale
- 2 eggs (room temperature works best)
- 1/2 cup cottage cheese (low-fat or full-fat)
- 1 tbsp maple syrup
- 1/2 cup almond milk (any milk works fine)
- 1 tsp vanilla extract
- 1.5 cups oat flour (certified gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Fresh blueberries (for topping)
- Plain yogurt (for topping)
- Pure maple syrup (for topping)
Instructions
- Crack eggs into a mixing bowl and whisk for about 30 seconds until pale yellow and slightly frothy.
- Add cottage cheese, maple syrup, vanilla extract, and almond milk. Whisk until combined. For ultra smooth texture, blend wet ingredients for 30 seconds.
- Sprinkle oat flour, salt, baking powder, and baking soda over wet ingredients.
- Fold gently with a spatula until you have a thick batter. Don't overmix - some lumps are fine.
- Let batter rest for 5 minutes while preheating your skillet over medium-low heat.
- Grease pan with butter or cooking spray.
- Scoop 1/4 cup of batter onto preheated pan. Don't spread it around.
- Cook for 2-3 minutes without touching until bubbles form around outer edges and surface looks slightly dry.
- Flip confidently in one motion using a wide spatula.
- Cook second side for about 2 minutes until golden brown and pancake springs back when gently pressed.
- Stack on a warm plate and serve immediately with yogurt, fresh blueberries, and maple syrup.
Notes
For best results, use certified gluten-free oats if you have celiac disease or gluten sensitivity. Don't overmix the batter or pancakes will turn out dense. Cook over medium-low heat to prevent burning outside while inside stays raw. These freeze beautifully for up to 3 months - wrap individually and reheat in toaster.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 285
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 95mg
