Description
These gluten-free cottage cheese pancakes are a fluffy and delicious breakfast treat, perfect for any occasion.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd is best)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus more 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 combined.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until creamy and well mixed.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined; it’s okay to have a few small lumps for a light texture.
- Let the batter rest for 5-10 minutes to enhance the pancake’s fluffiness.
- Preheat a lightly greased griddle or non-stick frying pan over medium heat.
- For each pancake, pour 1/4 cup of batter onto the hot griddle, leaving space between them.
- Cook for about 2-3 minutes until bubbles form and edges look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Serve immediately with your favorite toppings.
Notes
Ensure your griddle is hot enough before pouring the batter to achieve a perfect golden crust.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Griddling
- Cuisine: American, Mexican
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg