Description
Try this 5-star flourless cottage cheese pancakes recipe—gluten-free, high-protein, and blender-ready in minutes!
Ingredients
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1 cup cottage cheese (full-fat or low-fat)
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2 large eggs
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1/4 cup rolled oats or almond flour (for gluten-free or paleo)
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1/2 teaspoon baking powder
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1/2 teaspoon vanilla extract (optional for sweet version)
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Pinch of salt
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Cooking spray or butter for the pan
Instructions
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Add all ingredients to your blender: Cottage cheese, eggs, oats or almond flour, baking powder, vanilla extract (if using), and a pinch of salt. Blend on high speed for about 30 seconds or until the mixture is smooth.
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Let the batter sit: Allow the blended batter to rest for 3–5 minutes. This helps the oats (if using) absorb some moisture and results in fluffier pancakes.
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Preheat your skillet: Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a bit of butter.
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Pour and cook: Pour the batter into small rounds, about 1/4 cup each. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
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Flip and finish: Flip the pancakes gently and cook another 1–2 minutes until golden brown on both sides.
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Serve hot: Plate immediately and enjoy with your favorite topping
Notes
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Over-blending can create a watery batter, especially with almond flour.
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Using too much batter per pancake can make them hard to flip.
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Skipping the rest time after blending can lead to flat, dense pancakes.
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Overcooking on high heat may burn the outside before the inside cooks.
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Not using a non-stick skillet could result in a sticky mess.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 150–180