Cottage Cheese Pancakes (Gluten Free)

If cottage cheese has ever made you raise an eyebrow, let me just say—these Cottage Cheese Pancakes (Gluten Free) might be the recipe that changes your mind. Light, fluffy, and packed with protein, they’re basically your favorite cozy breakfast—but with a healthy twist. I make them in the blender (easy cleanup, always a win), and thanks to oat flour, they’re naturally gluten-free and perfect for slow mornings or quick meal preps alike. Whether you’re topping them with almond butter and bananas, or keeping it classic with a drizzle of maple syrup, these pancakes bring all the comfort without the crash. Let’s pancake, shall we? 🥞✨🍓

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How to Make Gluten Free Cottage Cheese Pancakes

Ingredients

• 1/2 Cup Gluten Free Oat Flour
• 1 Cup Cottage Cheese
• 1 Tablespoon Maple Syrup
• 1 Egg
• 1 Tablespoon Baking Powder
• 1 Teaspoon Cinnamon

Step-By-Step Instructions

1. Blend Ingredients: In a blender, combine oat flour, cottage cheese, maple syrup, egg, baking powder, and cinnamon. Blend until smooth.
2. Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease if necessary.
3. Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
4. Serve: Serve warm with your favorite toppings. I like to layer greek yogurt between each pancake and top with strawberries!

Why This Recipe is Gluten Free

This recipe uses gluten free oat flour, a naturally gluten-free alternative to wheat flour. Ensure you use certified gluten-free oat flour to avoid cross-contamination. The absence of traditional flour makes these pancakes suitable for those with gluten sensitivities.

Ingredient Substitutions

• Dairy-Free: Replace cottage cheese with plant-based alternatives like almond-based “ricotta” or blended tofu.
• Egg-Free: Use a flaxseed or chia seed egg substitute (1 tablespoon ground seed + 3 tablespoons water).
• Sweeteners: Swap maple syrup with honey, agave nectar, or a sugar-free alternative.

Serving Suggestions

Layer It Up: Stack them with yogurt, fruit, and a drizzle of nut butter between each layer to make pancake “breakfast cakes”—perfect for brunch or meal prep.

Fresh Fruit: Add a vibrant topping of berries (strawberries, blueberries, raspberries), banana slices, apple compote, or sautéed cinnamon pears for natural sweetness and a pop of color.

Nut Butters: Drizzle creamy almond butter, peanut butter, or cashew butter on top for a satisfying, protein-rich finish. For extra indulgence, warm it slightly so it melts into every bite.

Yogurt: Spoon on some thick Greek yogurt or plant-based yogurt—plain, vanilla, or even coconut—for creaminess, tang, and a boost of probiotics.

Syrups & Natural Sweeteners: Stick with classic pure maple syrup, go for honey, or try date syrup, agave, or a homemade chia berry jam for a refined sugar-free option.

Crunchy Add-Ons: Sprinkle with chopped nuts (like pecans, walnuts, or almonds), cacao nibs, granola, or toasted coconut flakes for added texture.

Savory Twist: Skip the sweet stuff and top with a little labneh, a fried egg, sautéed spinach, or avocado and sea salt for a totally different but super satisfying take.

Storage and Meal Prep Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Place pancakes between parchment paper and freeze in a zip-top bag for up to a month.
• Reheating: Warm in a toaster or microwave until heated through.

How to Add Protein Powder to Cottage Cheese Pancakes

If you want to boost the protein content of these pancakes even more, adding protein powder is a simple and effective way to do it. Here’s how to incorporate it without messing with the texture or flavor:

Choose a mild-flavored protein powder like vanilla whey, collagen peptides, or a plant-based option (pea, rice, or hemp) that blends well and complements the slightly tangy cottage cheese taste. Start by adding about 1 scoop (roughly 20-25 grams) of protein powder to the blender along with the other ingredients. Because protein powder can sometimes dry out batter, you might need to add a splash of milk (dairy or plant-based) to keep the batter smooth and easy to blend.

Blend everything together until you get a thick, pourable batter. If it feels too thick, add liquid gradually to reach the right consistency for flipping. Keep in mind that adding protein powder can make pancakes a little denser, but they’ll be packed with even more muscle-friendly fuel to power your day.

Feel free to experiment with flavored protein powders to change things up—chocolate protein powder pairs wonderfully with a sprinkle of cinnamon and a drizzle of almond butter, for example. Adding protein powder is a great way to make these cottage cheese pancakes even more of a balanced, filling meal that fits perfectly into a healthy lifestyle.

Frequently Asked Questions

Can I make these pancakes dairy-free?
Yes! Simply swap the cottage cheese with a dairy-free alternative like almond milk ricotta or blended silken tofu. It won’t be quite as tangy, but the texture still works beautifully.

Are these cottage cheese pancakes keto-friendly?
They’re naturally lower in carbs than traditional pancakes thanks to the oat flour and cottage cheese, but they’re not strictly keto. To make them more keto-aligned, try subbing the oat flour with almond flour and skipping the maple syrup or using a keto-friendly sweetener.

Is oat flour always gluten-free?
Not necessarily. Oats are naturally gluten-free, but they’re often processed in facilities that handle wheat. Always look for certified gluten-free oat flour to be safe.

Can I use a food processor instead of a blender?
You sure can! A high-speed blender makes the batter super smooth and fluffy, but a food processor will also do the job if that’s what you have on hand.

What’s the best cottage cheese to use?
Look for full-fat or low-fat cottage cheese without added gums or stabilizers for the cleanest flavor and creamiest texture. I personally love using small curd—it blends up like a dream.

How do I make these pancakes extra fluffy?
Make sure your baking powder is fresh and avoid over-blending the batter. Letting the batter rest for 5 minutes before cooking can also help give the pancakes some extra lift.

Can I meal prep these pancakes?
Definitely. Make a batch, let them cool completely, and store in an airtight container in the fridge for up to 3 days—or freeze them! They reheat beautifully in the toaster or on a skillet.

What toppings pair well with these pancakes?
I love keeping it classic with maple syrup and berries, but they’re also delicious with yogurt and honey, almond butter and banana, or even a smear of cinnamon peanut butter (yes please!).

Why are cottage cheese pancakes good for you?
They’re loaded with protein from both the cottage cheese and the egg, and oat flour adds fiber to keep you full longer. Plus, they’re naturally sweetened and gluten-free—so they hit that healthy-but-satisfying sweet spot.

Can I make mini pancakes or silver dollar pancakes with this batter?
Absolutely! Just spoon out smaller amounts of batter and reduce the cook time a bit. They’re great for kids or snacking.

Will these work as waffles too?
The batter is a little softer than traditional waffle batter, but with a well-greased waffle iron, yes! Expect them to be softer and more delicate than your usual waffle.

Enjoy!

So there you have it—blender-ready, protein-packed, gluten-free pancakes that taste just as dreamy as they sound. Whether you’re flipping them on a cozy weekend morning or stashing extras for the week ahead, these cottage cheese pancakes are the kind of recipe that makes healthy eating feel effortless (and honestly, kind of fun). Don’t be surprised if they become a go-to in your breakfast rotation. Stack ‘em high, top ‘em however your heart desires, and enjoy every fluffy bite. 🍓🥞

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy