Fluffy Cottage Cheese Pancakes (Print Version)
# Ingredients:
→ Main Batter Ingredients
01 -
4 regular eggs (avoid using flax eggs for this)
02 -
1 ½ cups of cottage cheese
03 -
3 tablespoons maple syrup (plus some extra for drizzling on top!)
04 -
1 teaspoon of vanilla
05 -
1 cup all-purpose gluten-free flour (or plain flour if you don't need gluten-free)
06 -
½ tablespoon of baking powder
→ Extras to Mix In (Optional)
07 -
Chocolate chips
08 -
Fresh blueberries
09 -
Other fun add-ins you like!
→ Cooking Essentials
10 -
Butter or oil (for greasing the skillet)
# Instructions:
01 -
In a big bowl, stir together the eggs, cottage cheese, maple syrup, and vanilla until it's all mixed up. Want it smoother? Toss everything in a blender instead!
02 -
Add baking powder and the gluten-free flour into the wet mix. Stir until you can't see any dry spots and the batter feels smooth and thick.
03 -
Carefully mix in any fun add-ins you’re using, like blueberries or chocolate chips. Do this gently so they don't break up too much.
04 -
Warm up a skillet on medium-low and add a bit of butter or oil. Pour about 1/4 cup of the batter for each pancake, making sure not to overcrowd them. Keep a couple of inches between them.
05 -
Let them cook for 3-5 minutes per side or until each one turns a nice golden color and looks done inside.
06 -
Take them off the skillet and eat them while they’re still warm! Add some of your favorite toppings or a drizzle of maple syrup.
# Notes:
01 -
These easy, gluten-free cottage cheese pancakes are a hit for breakfast and super satisfying.
02 -
Leftovers? Keep them in the fridge in an airtight container for 5 days or freeze for up to 2 months.