Description
Delicious gluten-free pancake recipe made with cottage cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (ensure 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 mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk the cottage cheese, eggs, milk, melted butter, and vanilla extract until smooth and integrated.
- Pour the wet mixture into the bowl with the dry ingredients. Carefully fold them together until just combined, leaving a few small lumps for extra fluffiness (avoid overmixing!).
- Allow the batter to rest for 5-10 minutes.
- 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 or until bubbles form and the edges are set.
- Gently flip and cook the other side for an additional 1-2 minutes until golden brown.
- Serve your pancakes hot and fluffy, topped with your favorite add-ons.
Notes
For best results, avoid overmixing the batter and allow it to rest before cooking.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg