Flourless Cottage Cheese Pancakes

Why You’ll Love This Recipe

These Flourless Cottage Cheese Pancakes are not only delicious but also nutritious. The cottage cheese adds a rich, creamy texture and boosts the protein content, making these pancakes more filling than traditional ones. They’re light, fluffy, and slightly tangy, with a golden crispy exterior. Plus, they’re gluten-free and can easily be made dairy-free by swapping out the cottage cheese for a dairy-free alternative. They’re simple to make, versatile, and perfect for a healthier breakfast option!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese (preferably full-fat or 2%)

• 3 large eggs

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• 1 tablespoon honey or maple syrup (optional, for sweetness)

• 1/2 teaspoon ground cinnamon (optional, for added flavor)

• Butter or oil for cooking

Optional toppings:

• Fresh berries

• Maple syrup or honey

• Nut butter

• Sliced bananas

• Powdered sugar

Directions

Prepare the pancake batter:

1. Blend the ingredients: In a blender or food processor, combine the cottage cheese, eggs, vanilla extract, salt, baking powder, honey (or maple syrup), and cinnamon (if using). Blend until the mixture is smooth and the cottage cheese is well incorporated into the batter. It should have a slightly thick consistency.

2. Check the batter: Taste the batter and adjust the sweetness, adding more honey or maple syrup if desired.

Cook the pancakes:

3. Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to the pan and swirl it around to coat.

4. Cook the pancakes: Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Use a spatula to gently spread the batter into a round shape if needed. Cook for 2-3 minutes on the first side, or until the edges start to set and the bottom is golden brown.

5. Flip the pancakes: Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

6. Repeat: Continue cooking the pancakes in batches, adding more butter or oil to the skillet as needed.

Serve and enjoy:

7. Serve hot: Stack the pancakes on a plate and serve immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of nut butter.

Servings and timing

This recipe makes about 6-8 pancakes, depending on the size. Prep time is about 5 minutes, with a cook time of 10-15 minutes, so you can have these pancakes ready in under 20 minutes!

Variations

• Add fruit to the batter: Add mashed bananas, blueberries, or chopped strawberries to the pancake batter for a burst of fruit flavor in every bite.

• Make them dairy-free: Substitute the cottage cheese with a dairy-free alternative like vegan cream cheese or silken tofu for a dairy-free version of these pancakes.

• Sweet or savory: Adjust the sweetness by adding more honey or maple syrup, or make these pancakes savory by omitting the sweeteners and adding herbs like chives or spinach.

• Top with nuts: For added crunch, sprinkle chopped nuts like almonds, walnuts, or pecans on top of the pancakes or mix them into the batter.

Storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 20-30 seconds or toast them lightly in a skillet to retain their crispy exterior.

FAQs

1. Are these pancakes gluten-free?

Yes, these pancakes are naturally gluten-free as they are made without any flour. The cottage cheese and eggs act as the base for the batter.

2. Can I make these pancakes ahead of time?

Yes, you can make these pancakes ahead of time. They store well in the refrigerator for up to 3 days. Simply reheat in the microwave or on a skillet before serving.

3. Can I substitute the cottage cheese with something else?

Yes, if you prefer, you can substitute the cottage cheese with ricotta cheese or a dairy-free alternative like silken tofu for a similar creamy texture.

4. How do I make these pancakes fluffier?

To make the pancakes fluffier, you can add an extra 1/4 teaspoon of baking powder or beat the eggs separately before mixing them into the batter to incorporate more air.

5. Can I freeze these pancakes?

Yes, you can freeze these pancakes. Simply let them cool completely, then stack them with parchment paper in between each pancake. Store in a freezer-safe bag or container for up to 1-2 months. Reheat in the toaster or microwave when ready to serve.

6. Can I use sweetened cottage cheese for this recipe?

It’s best to use unsweetened cottage cheese for this recipe, but if you only have sweetened cottage cheese, you can reduce the amount of honey or maple syrup to balance the sweetness.

7. Can I make these pancakes without eggs?

Yes, you can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or chia eggs as an egg substitute to make this recipe vegan.

8. How can I make these pancakes even more flavorful?

You can add a teaspoon of vanilla extract or almond extract for an extra flavor boost. For spice lovers, try adding a pinch of nutmeg, cloves, or ginger to the batter.

9. Can I use a different sweetener than honey or maple syrup?

Yes, you can substitute honey or maple syrup with stevia, monk fruit sweetener, or agave nectar. Adjust the amount to your desired level of sweetness.

10. How do I prevent these pancakes from sticking to the pan?

Make sure to use a non-stick skillet or griddle and cook the pancakes on medium-low heat. Also, don’t skip greasing the pan with butter or oil to prevent sticking.

Conclusion

Flourless Cottage Cheese Pancakes are a protein-packed, fluffy, and delicious alternative to traditional pancakes. With their creamy texture from the cottage cheese and their naturally gluten-free ingredients, they’re a healthier option that doesn’t compromise on flavor. Whether you enjoy them with fresh fruit, syrup, or nut butter, these pancakes are a satisfying and indulgent breakfast that you can feel good about. Enjoy these tasty, nutritious pancakes for breakfast or brunch!

Flourless Cottage Cheese Pancakes

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• Author: Alice
• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Total Time: 20 minutes
• Yield: 6-8 pancakes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Flourless Cottage Cheese Pancakes are a delicious, protein-packed breakfast alternative to traditional pancakes. Made with cottage cheese, eggs, and a hint of vanilla, these gluten-free, fluffy pancakes are a healthy twist on a classic favorite. Enjoy them with fresh fruit, syrup, or nut butter for a satisfying and nutritious start to your day!

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Ingredients

• 1 cup cottage cheese (preferably full-fat or 2%)

• 3 large eggs

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• 1 tablespoon honey or maple syrup (optional, for sweetness)

• 1/2 teaspoon ground cinnamon (optional)

• Butter or oil for cooking

Optional toppings:

• Fresh berries

• Maple syrup or honey

• Nut butter

• Sliced bananas

• Powdered sugar

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Instructions

• Prepare the pancake batter:

  • In a blender or food processor, combine the cottage cheese, eggs, vanilla extract, salt, baking powder, honey (or maple syrup), and cinnamon (if using). Blend until smooth, with the cottage cheese fully incorporated into the batter.

• Cook the pancakes:

  • Heat a non-stick skillet or griddle over medium-low heat. Add butter or oil to the pan and swirl to coat.

  • Pour 1/4 cup of the pancake batter into the skillet for each pancake. Cook for 2-3 minutes until the edges set and the bottom is golden brown.

  • Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.

• Serve and enjoy:

  • Stack the pancakes on a plate and serve immediately with your favorite toppings.

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Notes

For a dairy-free option, swap cottage cheese with vegan cream cheese or silken tofu.To make pancakes fluffier, beat the eggs separately before adding to the batter or add an extra 1/4 teaspoon of baking powder.Leftovers can be stored in the fridge for up to 3 days or frozen for 1-2 months. Reheat in the microwave or skillet.