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Cottage Cheese Pancakes

Fluffy Cottage Cheese Pancakes for a Guilt-Free Breakfast

These Cottage Cheese Pancakes are a high-protein, gluten-free breakfast option that satisfy cravings without guilt.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cottage Cheese Greek yogurt can be used as a substitute.
  • 2 large Eggs Room temperature eggs ensure better mixing and fluffiness.
  • 1/2 cup Oat Flour Can swap with almond flour or ground oats.
  • 2 tablespoons Granulated Sweetener Choose from sugar, erythritol, or your preferred sweetener.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 teaspoon Baking Powder Make sure it’s fresh for optimal results.
  • 1 pinch Salt Balances sweetness and enhances flavor.
Optional Add-Ins
  • 1 cup Blueberries Fold in for freshness and flavor.
  • 1/2 cup Chocolate Chips Add if you’re craving something sweet.
  • 1/4 cup Nuts Chopped nuts for added crunch.

Equipment

  • mixing bowl
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together 1 cup of cottage cheese and 2 large eggs until mostly smooth, about 2-3 minutes.
  2. Add 1/2 cup of oat flour, 2 tablespoons of sweetener, 1 teaspoon baking powder, and a pinch of salt; gently stir until just combined.
  3. Fold in 1 teaspoon of vanilla extract and any optional add-ins like blueberries or chocolate chips gently.
  4. Allow the batter to rest for around 5-10 minutes.
  5. Preheat a non-stick skillet or lightly oiled griddle over medium heat for 2-3 minutes.
  6. Pour 1/4 cup of batter onto the griddle and cook for 2-3 minutes until bubbles form and edges firm.
  7. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  8. Check doneness by gently pressing each pancake; they should spring back when fully cooked.
  9. Continue cooking the remaining batter in batches.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave for best results.

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