Description
Discover how to make fluffy, protein-packed flourless cottage cheese pancakes with this easy ultimate recipe. These gluten-free pancakes are light, creamy, and perfect for a healthy breakfast or brunch option that’s quick to prepare and delicious to eat.
Ingredients
Scale
Dry Ingredients
- 1/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Wet Ingredients
- 1 cup cottage cheese (preferably small-curd)
- 3 large eggs
- 1/2 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
Instructions
- Blend Ingredients: In a blender or food processor, combine the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, ground cinnamon (if using), and a pinch of salt. Blend until the mixture becomes smooth and creamy, which should take about 30 seconds.
- Heat Pan: Place a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or oil to prevent sticking and to add flavor.
- Cook Pancakes: Pour 2 to 3 tablespoons of batter per pancake onto the hot pan. Let them cook for 2 to 3 minutes until bubbles form on the surface and edges set, indicating readiness to flip.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown on both sides and fully cooked through.
- Serve: Remove from the pan and serve warm, topped with your favorite accompaniments such as fresh fruit, maple syrup, or yogurt for extra flavor and enjoyment.
Notes
- Use small-curd cottage cheese for a smoother texture in the batter.
- Ensure oats are certified gluten-free if you require a gluten-free diet.
- These pancakes freeze well. To reheat, use a toaster or microwave for convenience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
