Gluten-Free Cottage Cheese Pancakes
These Gluten-Free Cottage Cheese Pancakes are irresistibly fluffy, naturally sweet, and protein-packed, yet come together in under 20 minutes with no protein powder needed. Made with simple staples like oat flour, eggs, and cottage cheese, they're perfect for meal prep or a lazy weekend breakfast.
Servings: 2 Servings
Calories: 243kcal
Ingredients
- ½ Cup Rolled Oats gluten-free
- 1 Cup Cottage Cheese 4% milkfat
- 1 Tablespoon Maple Syrup
- 1 Egg
- ½ Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
Instructions
- In a high-speed blender, add the gluten-free rolled oats and blend until they reach a flour-like consistency. Add the cottage cheese, egg, maple syrup, cinnamon, salt, baking soda & baking powder. Pulse 5-7 times until just combined. The batter should be slightly lumpy. Over-blending develops the casein in cottage cheese, creating a dense, rubbery texture.
- Allow the batter to sit for 5 minutes so the oat flour hydrates and the baking soda reacts with the lactic acid in the cottage cheese, forming air bubbles for fluffy pancakes.
- Preheat a non-stick skillet or griddle over medium heat (about 325°F) and lightly grease. Pour ¼ cup batter per pancake, cooking 2-3 minutes until bubbles form and edges set. Flip carefully and cook 1-2 minutes more until golden brown.
- Cool the pancakes on a wire rack to prevent sogginess, then top with Greek yogurt, berries, more maple syrup, or your favorite nut butter. Stack only when ready to eat.
Notes
- Use Small-Curd, Full-Fat Cottage Cheese: 4% milkfat cottage cheese blends smoothly and adds moisture without excess liquid.
- Pulse, Don't Blend: Over-blending activates the casein protein in cottage cheese, causing rubbery pancakes. Pulse 5-7 times max, lumps are okay.
- Avoid Soggy Pancakes: Steam from hot pancakes condenses when stacked, creating a soggy bottom layer. Cool pancakes on a wire rack for 2-3 minutes before stacking to prevent syneresis (liquid separation).
- Cook On Medium Heat: If the pancakes brown too fast but stay raw inside, lower the heat. If they don't bubble, increase it slightly. Medium heat (325°F) is the sweet spot.
Nutrition
Calories: 243kcal | Carbohydrates: 26g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1229mg | Potassium: 241mg | Fiber: 3g | Sugar: 9g | Vitamin A: 269IU | Vitamin C: 0.04mg | Calcium: 307mg | Iron: 2mg
