Cottage Cheese Pancakes (Print Version)
# Ingredients:
→ Batter Ingredients
01 -
4 regular eggs (don’t swap with flax eggs—they won’t work)
02 -
1 and 1/2 cups of cottage cheese
03 -
3 tablespoons maple syrup (have more ready for serving!)
04 -
1 teaspoon pure vanilla
05 -
1 cup of all-purpose gluten-free flour (or regular flour if gluten isn’t a concern)
06 -
Half a tablespoon of baking powder
→ Optional Extras
07 -
Chocolate chips
08 -
Fresh berries like blueberries
09 -
Other fun add-ins you like
→ Cooking Necessities
10 -
Cooking oil or butter for frying
# Instructions:
01 -
Combine the eggs, maple syrup, cottage cheese, and vanilla in a big bowl until smooth. If you’d rather, toss them in a blender to make it even smoother.
02 -
Stir the gluten-free flour and baking powder into the mix until the batter is well blended.
03 -
If you’re adding blueberries, chocolate chips, or any other mix-ins, fold them gently into the batter.
04 -
Warm up a skillet on medium-low heat, then grease it with some butter or oil. Pour about 1/4 cup of batter for each pancake, leaving a couple of inches between each one.
05 -
Let the pancakes cook for 3-5 minutes per side until they’re golden and cooked through.
06 -
Take the pancakes off the heat and serve them hot. Drizzle with extra maple syrup or pile on your favorite toppings.
# Notes:
01 -
These cottage cheese pancakes are a go-to breakfast that’s gluten-free and easy to whip up.
02 -
Leftovers can be stored in the fridge for 5 days in an airtight container or frozen for as long as 2 months.