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Gluten-free Cottage Cheese Pancakes

★★★★★

5 from 26 reviews

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.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Makes 10-12 pancakes 1x

Ingredients

Scale
  • 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

  1. In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined (can also blend badder!)
  2. Mix in the flour and baking powder until combined
  3. Fold in any mix-in’s if using
  4. 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)
  5. Cook for 3-5 minutes on medium/low heat on each side
  6. 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

  • Author: Rachel

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