Gluten Free Cottage Cheese Pancakes
Start your day with these fluffy and nutritious gluten-free pancakes, made with cottage cheese for added protein and flavor.
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
These pancakes are best enjoyed fresh but can last in the fridge for up to 3 days. For longer storage, freeze for about 2 months and reheat in the toaster or microwave. Use fresh ingredients for better flavor.