Fluffy Cottage Cheese Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
4 eggs (regular eggs work best here, not flax eggs)
02 -
1 ½ cups cottage cheese
03 -
3 tablespoons pure maple syrup, plus extra for serving
04 -
1 teaspoon vanilla extract
05 -
1 cup gluten-free all purpose flour (or regular flour if not making gluten-free)
06 -
½ tablespoon baking powder
→ Optional Mix-ins
07 -
Fresh blueberries
08 -
Chocolate chips
09 -
Any other mix-ins you enjoy!
→ For Cooking
10 -
Butter or oil for the skillet
# Instructions:
01 -
In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until well combined. You can also use a blender for a smoother batter if you prefer!
02 -
Mix in the gluten-free flour and baking powder until fully incorporated into a smooth batter
03 -
Gently fold in any optional mix-ins like blueberries or chocolate chips if using
04 -
Heat a large skillet over medium-low heat and add a little butter or oil. Scoop about 1/4 cup batter onto the skillet for each pancake, leaving about 2 inches between them
05 -
Cook the pancakes for 3-5 minutes on each side until golden brown and cooked through
06 -
Remove from heat and serve warm with additional maple syrup and any toppings you like!
# Notes:
01 -
These gluten-free cottage cheese pancakes are a family favorite breakfast that's both satisfying and easy to make
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months