Why You’ll Love This Recipe

  • High in protein, keeping me full and energized throughout the morning.

  • Gluten-free and low in carbohydrates, making them suitable for various dietary needs.

  • Quick and easy to make with minimal ingredients.

  • Versatile—great on their own or paired with my favorite toppings.

  • Perfect for meal prep; I can make a batch and enjoy them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup cottage cheese

  • 2 large eggs

  • 1/4 cup rolled oats (optional, for added texture)

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon vanilla extract

  • Pinch of salt

Directions

  1. In a blender or food processor, I combine the cottage cheese, eggs, rolled oats (if using), baking powder, vanilla extract, and a pinch of salt. I blend until the mixture is smooth.

  2. I heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.

  3. I pour about 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly to form a circle.

  4. I cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges look set.

  5. I flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.

  6. I remove the pancakes from the skillet and repeat with the remaining batter.

  7. I serve the pancakes warm with my favorite toppings.

Servings and Timing

  • Servings: Approximately 4 pancakes

  • Prep Time: 5 minutes

  • Cook Time: 10 minutes

  • Total Time: 15 minutes

Variations

  • Sweet Touch: I add a tablespoon of honey or maple syrup to the batter for a hint of sweetness.

  • Berry Delight: I fold in fresh blueberries or sliced strawberries before cooking.

  • Nutty Flavor: I mix in a tablespoon of almond butter or peanut butter for added richness.

  • Spiced Up: I sprinkle in a dash of cinnamon or nutmeg for a warm, spiced flavor.

  • Savory Option: I omit the vanilla extract and add chopped herbs and a pinch of black pepper for a savory twist.

Storage/Reheating

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

  • Freezing: I place the cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container for up to 2 months.

  • Reheating: I reheat the pancakes in a toaster or microwave until warmed through.

FAQs

Can I make these pancakes without oats?

Yes, I can omit the oats for a smoother texture, resulting in a more traditional, crepe-like pancake.

What type of cottage cheese works best?

I prefer using full-fat or low-fat cottage cheese for the best texture and flavor.Facebook

Can I use a different sweetener?

Absolutely. I can substitute honey or maple syrup with agave nectar or a sugar-free alternative, adjusting to taste.

How do I prevent the pancakes from sticking?

I ensure my skillet is well-heated and lightly greased before adding the batter to prevent sticking.

Are these pancakes suitable for meal prep?

Yes, I often make a batch ahead of time and store them in the fridge or freezer for quick breakfasts during the week.

Conclusion

Flourless cottage cheese pancakes have become a staple in my breakfast routine. They’re not only easy to make but also provide a satisfying and nutritious start to my day. Whether I enjoy them plain or with a variety of toppings, these pancakes never fail to delight.

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Flourless Cottage Cheese Pancakes

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  • Author: Mia
  • Total Time: 15 minutes
  • Yield: Approximately 4 pancakes
  • Diet: Gluten Free
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Description

These easy flourless pancakes blend cottage cheese, eggs, and oats into a protein-rich, gluten-free breakfast that’s fluffy and delicious every time.

Ingredients

1 cup cottage cheese

2 large eggs

1/4 cup rolled oats (optional, for texture)

1/2 teaspoon baking powder

1/4 teaspoon vanilla extract

Pinch of salt

Instructions

In a blender or food processor, combine cottage cheese, eggs, oats (if using), baking powder, vanilla extract, and salt. Blend until smooth.

Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.

Pour 1/4 cup of batter onto the skillet for each pancake and spread slightly to form a circle.

Cook for 2–3 minutes until bubbles form and edges look set.

Flip and cook for an additional 1–2 minutes until golden and cooked through.

Remove and repeat with remaining batter.

Serve warm with your favorite toppings.

 

Notes

Omit oats for smoother, crepe-like pancakes.

Add a tablespoon of honey or maple syrup to the batter for extra sweetness.

Fold in berries or chocolate chips before cooking for variety.

Use herbs and omit vanilla for a savory version.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Snack
  • Method: Stovetop
  • Cuisine: American

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