Start Your Day with Fluffy Goodness
Ever woken up to the smell of fluffy pancakes wafting through the air? You know, the kind that makes you want to leap out of bed faster than your alarm’s snooze button can tempt you? Gluten Free Cottage Cheese Pancakes are here to take your breakfast game to a whole new level. This recipe is not only quick and easy but also makes for a delightful start to your day. Think creamy, dreamy, and downright delicious — and all from just a single pan!
Why Make This Recipe
So why should these pancakes be your new breakfast obsession?
- Easy Cleanup: No one wants to spend half their morning scrubbing pans. With these pancakes, you’ll have everything sorted in one bowl and one skillet!
- Family-Friendly: Kids love them, and trust me, so will the adults. Who can resist a fluffy stack topped with fresh fruit or a drizzle of maple syrup?
- Healthy Twist: Packed with protein from the cottage cheese, these pancakes make for a nutritious way to kickstart your day.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd is best)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips 🍓
Directions
- Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients. A few small lumps are totally okay — don’t overmix!
- Rest the Batter: Let the batter rest for 5-10 minutes. This helps improve the texture.
- Heat the Griddle: Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour the Batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave space between them.
- Cook the First Side: Cook for about 2-3 minutes, or until golden brown and bubbles start to form on the surface.
- Flip and Cook the Second Side: Gently flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve: Serve them up warm and fluffy, topped with your favorites!
How to Make Gluten Free Cottage Cheese Pancakes: The Ultimate Recipe (Overview)
Alright, so here’s the scoop: First, you’ll whisk together your dry ingredients, then get cozy with your wet ones. Once they’re mingling nicely, let the batter rest a bit — like it’s taking a brief nap before the big pancake party. The griddle gets nice and hot, and then you pour that glorious batter onto it. Flip, cook, and voilà! You’ve got yourself some delicious pancakes. Pro tip: Don’t skip resting the batter; it makes all the difference in fluffiness!
How to Serve Gluten Free Cottage Cheese Pancakes: The Ultimate Recipe
Think of serving these pancakes like creating a masterpiece. Stack them high and let colors pop with fresh berries or drizzle rich maple syrup over the top. Picture this: a golden-brown pancake topped with vibrant strawberries and a cloud of fluffy whipped cream. Can you smell that? 🍯 It’s breakfast perfection, and it’s practically calling your name!
How to Store Gluten Free Cottage Cheese Pancakes: The Ultimate Recipe
These pancakes are best enjoyed fresh but can last in the fridge for up to 3 days. For longer storage, pop them in the freezer, where they’ll stay good for about 2 months! When you’re ready to enjoy, simply reheat them in the toaster or microwave. Easy peasy!
Tips to Make Gluten Free Cottage Cheese Pancakes: The Ultimate Recipe
Here are a few quick insider tricks for your pancake success:
- Use Fresh Ingredients: Fresh eggs and cottage cheese yield a better taste and texture.
- Don’t Skip the Resting: Letting the batter rest is vital for that airy fluffiness.
- Hot Griddle is Key: Make sure your skillet is hot enough — it’s all about that golden sear.
- Experiment with Toppings: Try adding a dollop of yogurt or a sprinkle of nuts for added crunch.
Variation
Want to switch things up? Go for a vegan version by using plant-based yogurt instead of cottage cheese and flax eggs instead of regular eggs. You could even sneak in some cinnamon or cocoa powder for a chocolatey twist that your sweet tooth will thank you for! 😍
FAQs
1. Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just give it a good stir before cooking.
2. What if I don’t have gluten-free flour?
You can try using regular all-purpose flour if gluten isn’t an issue for you. Just skip the xanthan gum!
3. How do I freeze leftover pancakes?
Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. Layering with parchment paper helps prevent sticking.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Cottage Cheese Pancakes
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup cottage cheese (small curd is best)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
Optional Toppings
- fresh fruit, maple syrup, whipped cream, chocolate chips Choose your favorites!
Instructions
Preparation
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients. A few small lumps are totally okay — don’t overmix!
- Let the batter rest for 5-10 minutes to improve the texture.
Cooking
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.
- Cook for about 2-3 minutes, or until golden brown and bubbles start to form on the surface.
- Gently flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm and fluffy, topped with your favorite toppings.
Notes
Printable Recipe Card
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