Flourless Cottage Cheese Pancakes

Why You’ll Love This Recipe

• High in Protein: Cottage cheese provides a substantial amount of protein, making these pancakes a filling and nutritious choice.

• Gluten-Free: By using oats instead of flour, this recipe caters to those with gluten sensitivities.

• Easy to Make: With minimal ingredients and simple preparation steps, these pancakes come together quickly.

• Versatile: Customize with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.

Ingredients

• 1 cup cottage cheese

• 2 large eggs

• ¼ cup rolled oats (optional, for added texture)

• ½ teaspoon baking powder

• ¼ teaspoon vanilla extract

• Pinch of salt

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

Directions

1. In a blender or food processor, combine the cottage cheese, eggs, honey or maple syrup, and vanilla extract.

2. Add the rolled oats, baking powder, and salt to the mixture. Blend until smooth and well combined.

3. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.

4. Pour approximately ¼ cup of batter onto the skillet for each pancake.

5. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.

6. Remove from heat and serve immediately with your choice of toppings.

Servings and Timing

• Servings: Approximately 4 pancakes

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Sweet: Add a mashed banana or a handful of berries to the batter for natural sweetness and added flavor.

• Savory: Incorporate finely chopped spinach, herbs, or grated cheese into the batter for a savory twist.

• Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute for eggs.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Freezing: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months.

• Reheating: Reheat pancakes in a toaster, microwave, or on a skillet over low heat until warmed through.

FAQs

How do cottage cheese pancakes differ from regular pancakes?

Cottage cheese pancakes are made with cottage cheese, which adds moisture and protein, resulting in a denser and more filling pancake compared to traditional ones made with flour.

Can I use fat-free cottage cheese?

Yes, you can use fat-free cottage cheese; however, using full-fat or 2% cottage cheese may yield a richer flavor and creamier texture.

Are these pancakes suitable for a gluten-free diet?

Yes, by using rolled oats instead of flour, these pancakes are naturally gluten-free. Ensure the oats are certified gluten-free to avoid cross-contamination.

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Stir well before cooking.

What toppings pair well with these pancakes?

Fresh fruit, maple syrup, yogurt, nut butter, or a sprinkle of cinnamon and sugar are excellent choices.

Can I use a blender instead of a food processor?

Yes, a blender works well to combine the ingredients into a smooth batter.

How can I make these pancakes fluffier?

Ensure the baking powder is fresh, and don't overmix the batter to maintain airiness.

Can I add protein powder to the batter?

Yes, you can add a scoop of your preferred protein powder to increase the protein content. Adjust the liquid ingredients as needed to maintain the desired batter consistency.

Are these pancakes suitable for children?

Yes, these pancakes are a nutritious option for children, providing protein and essential nutrients.

Can I make these pancakes without oats?

Yes, you can substitute oats with almond flour or coconut flour, but the texture and flavor may vary.

Conclusion

Flourless cottage cheese pancakes are a delicious and nutritious alternative to traditional pancakes. With their high protein content and versatility, they can be customized to suit various dietary preferences and tastes. Whether enjoyed as a sweet or savory dish, they make for a satisfying breakfast or snack. Give this recipe a try and enjoy a wholesome start to your day!

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Flourless Cottage Cheese Pancakes

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Flourless cottage cheese pancakes are a protein-packed, gluten-free breakfast alternative made with cottage cheese, eggs, and oats. They are easy to prepare and customizable with sweet or savory toppings.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 pancakes
• Category: Breakfast
• Method: Pan-frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 cup cottage cheese

2 large eggs

¼ cup rolled oats (optional, for added texture)

½ teaspoon baking powder

¼ teaspoon vanilla extract

Pinch of salt

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Instructions

1. In a blender or food processor, combine the cottage cheese, eggs, honey or maple syrup (optional), and vanilla extract.
2. Add the rolled oats, baking powder, and salt to the mixture. Blend until smooth and well combined.
3. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
4. Pour approximately ¼ cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
6. Remove from heat and serve immediately with your choice of toppings.

Notes

• Use certified gluten-free oats for a gluten-free version.
• For sweeter pancakes, add mashed banana or berries to the batter.
• For savory pancakes, add chopped spinach, herbs, or cheese.
• Substitute eggs with flax eggs for a vegan version.
• Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
• Reheat pancakes in toaster, microwave, or skillet.
• Add protein powder if desired, adjusting liquids as needed.
• Do not overmix the batter to keep pancakes fluffy.

Nutrition

• Serving Size: 1 pancake
• Calories: 120
• Sugar: 2g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 90mg