Description
Fluffy and nutritious gluten-free pancakes made with cottage cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus extra for greasing the pan
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar until well blended.
- In a separate bowl, whisk the cottage cheese, eggs, milk, melted butter, and vanilla extract until combined.
- Gently pour the wet mixture into the dry ingredients and fold together until just combined.
- Let the batter sit for 5-10 minutes.
- Preheat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle, leaving space for spreading.
- Cook for about 2-3 minutes until golden brown and bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until golden on the other side.
- Serve hot with your favorite toppings.
Notes
Don’t overmix the batter to prevent tough pancakes. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg