- These Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They’re super satisfying, easy to make and my entire family loves them.
PREPARATION TIME:
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: Makes 10–12 pancakes
Ingredients
- 4 eggs (I don’t recommend flax eggs here)
- 1 ½ cups cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour***
- ½ tablespoon baking powder
- Any desired mix-in’s like blueberries, chocolate chips, anything!
Instructions
- In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined (can also blend badder!)
- Mix in the flour and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
Notes
- Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months
- If you are blending the batter you can use 1 cup rolled oats too
NUTRITION:
- Serving Size: 3 pancakes
- Calories: 397
- Sugar: 15g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 237mg
