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!

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.

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.