Cottage Cheese Pancakes
Everyone loves pancakes for breakfast, and these Cottage Cheese Pancakes are just as warm, tender, and fluffy as you could want - with added protein and no gluten!
Servings: 10 pancakes
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tbsp maple syrup
- 1 cup gluten free flour
- 1 tbsp baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup 100% coconut oil
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla
- In another bowl, whisk together the gluten free flour, baking powder and salt. Add the wet ingredients into the dry and mix until batter is smooth.
- Heat a heavy skillet over medium heat, add about a tablespoon of the oil to the pan, tilting pan to coat the bottom.
- Scoop out 1⁄4 cup of the batter, you can cook 2-3 pancakes at a time if you are using a large skillet. But do not over crowd pan. Adjust heat if cakes start to brown too fast.
- Flip and cook until cooked through and no longer gooey at the edges
- Serve immediately, topped with pure maple syrup and berries if desired.
Notes
- Blender: You can also make this recipe in a blender - just add the wet ingredients first, and the dry ingredients on top. Blend for a few seconds to get a smooth mixture.
- Cookie Scoop: A medium cookie scoop is a nice way to make silver-dollar cottage cheese pancakes.
- Skillet Options: Turning pancakes is usually the hardest part of any pancake recipe. A nonstick skillet makes this easier, but many of us prefer cast iron or stainless steel. If you’re using those, make sure to heat the oil until the batter sizzles slightly when it hits the pan. It’s also important to keep your cast-iron well seasoned!
- Storing and Reheating: If you have any leftover cottage cheese pancakes, you can store them in a zip-top bag or airtight container in the refrigerator, for up to 3 days. You can reheat them for a few seconds in the microwave, or in a skillet for a minute or so per side.
- Freezing: You can freeze the leftovers (or make extras to freeze) for up to three months. Just cool them down, and freeze them in an airtight container with wax paper in between them to prevent sticking. You can reheat directly from frozen, or thaw them out in the fridge first for a better texture.