Gluten Free Cottage Cheese Pancakes
A delicious and nutritious breakfast option, these gluten-free pancakes combine fluffy texture with a protein boost from cottage cheese. Customizable with various toppings, they make for a satisfying start to the day.
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.
Notes
For best texture, ensure the pan is at the right temperature before pouring the batter. If pancakes aren't browning, turn up the heat slightly. Avoid overmixing; a few lumps are normal.
