Short introduction
Gluten Free Cottage Cheese Pancakes are a delicious and nutritious breakfast choice that combines the fluffy texture of traditional pancakes with the protein boost from cottage cheese. These pancakes are perfect for anyone looking for a gluten-free option or just a tasty way to start the day!
Why you’ll love it
There are many reasons to love these cottage cheese pancakes. First, they are an excellent source of protein, making them filling enough to keep you satisfied for hours. They are also incredibly easy to make, with just a few simple ingredients you probably already have in your kitchen. Plus, they’re versatile! You can customize them with your favorite toppings or add-ins like fruits, nuts, or chocolate chips. Whether you’re gluten intolerant or just looking for a wholesome breakfast, these pancakes are sure to become a breakfast favorite.
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
- 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
Substitutions & key variations
You can easily modify this recipe to suit your preferences. If you don’t have cottage cheese, ricotta can work as a substitute. For a dairy-free version, use almond milk, soy milk, or coconut milk instead of regular milk and a non-dairy butter alternative. If you’re watching your sugar intake, you can omit the sugar or replace it with a natural sweetener.
Step-by-step
Step 1: Prepare Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar. This helps to evenly distribute the leavening agents and ensure your pancakes rise perfectly.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined. This mixture adds moisture and flavor to the pancakes.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix; a few small lumps are completely acceptable and will give you a fluffy pancake.
Step 4: Rest the Batter
Let the batter rest for about 5-10 minutes. This is key to allowing the gluten-free flour to soak up the moisture, leading to fluffier pancakes.
Step 5: Heat the Griddle
Heat a lightly greased griddle or non-stick frying pan over medium heat. Make sure it’s hot enough but not smoking so your pancakes can cook evenly.
Step 6: Pour the Batter
Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them for spreading.
Step 7: Cook the First Side
Cook the pancakes for about 2-3 minutes per side, or until golden brown and bubbles start to form on the surface.
Step 8: Flip and Cook the Second Side
Gently flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
Step 9: Serve
Serve the pancakes immediately while they’re still warm and fluffy. Top with your favorite toppings like fresh fruit, syrup, or whipped cream.
Success tips
To achieve the best texture, ensure your pan is at the right temperature before pouring the batter. You want it hot enough that the batter sizzles but not so hot that it burns. If pancakes aren’t browning, turn up the heat slightly. Also, avoid overmixing the batter, which can lead to denser pancakes. A few lumps are normal!
How to serve
These pancakes are best served warm. You can stack them high and add toppings like fresh berries, sliced bananas, a drizzle of maple syrup, or a dollop of whipped cream. They make a fun and filling breakfast or brunch option for the whole family!
Storage & reheating
If you have leftovers, store the cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or on a pan over low heat until warmed through.
Frequently Asked Questions
1. Can I freeze these pancakes?
Yes, you can freeze cooked pancakes! Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat directly from the freezer.
2. Can I use low-fat cottage cheese?
Absolutely! Low-fat cottage cheese can be used, but it may slightly change the texture. Experiment to see what you prefer.
3. How do I know when the pancakes are done?
Pancakes are done when they are golden brown on both sides and have bubbles forming on the surface before flipping.
4. Can I make the batter ahead of time?
It’s best to make the batter right before cooking for the best texture. However, you can prepare the dry and wet ingredients separately in advance.
5. What can I add to the batter?
Feel free to add chocolate chips, nuts, or even spices like cinnamon to the batter for extra flavor!
Nutrition notes / equivalents
Cottage cheese is packed with protein and calcium, making these pancakes not just filling but nutritious as well.
Conclusion
Gluten Free Cottage Cheese Pancakes are an easy and satisfying way to start your day. With their fluffy texture and protein boost, they are perfect for anyone looking to enjoy a delicious gluten-free breakfast. Try them out today, and don’t forget to experiment with your favorite toppings!
Links to related recipes
- Fluffy Banana Oatmeal Pancakes
- Vegan Blueberry Pancakes
- Chocolate Chip Ricotta Pancakes
- Classic Buttermilk Pancakes (Gluten Free)
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
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup cottage cheese (small curd is best)
- 2 large eggs
- ½ 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
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.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined.
- Let the batter rest for about 5-10 minutes.
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
Cooking
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for about 2-3 minutes per side, or until golden brown and bubbles start to form on the surface.
- Gently flip the pancakes with a spatula and cook for another 1-2 minutes on the other side.
- Serve immediately while warm with your favorite toppings.