Here’s a simple and delicious Gluten-Free Flourless Cottage Cheese Pancake recipe — protein-packed, naturally gluten-free, and perfect for breakfast or brunch!
🌟 Flourless Cottage Cheese Pancakes (Gluten-Free)
Ingredients (makes 6–8 small pancakes):
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1 cup cottage cheese (full-fat or low-fat)
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2 large eggs
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2 tbsp milk (dairy or non-dairy)
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1/4 tsp vanilla extract (optional, for sweet version)
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Pinch of salt
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1/4 tsp baking powder (gluten-free)
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1/2 cup rolled oats (certified gluten-free) or 2 tbsp coconut flour/almond flour for variation
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Butter or oil, for cooking
Optional add-ins:
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1 tbsp honey or maple syrup (for sweetness)
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A pinch of cinnamon
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Chopped fresh fruit or berries
🥣 Instructions:
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Blend the batter:
Add cottage cheese, eggs, milk, oats (or flour of choice), vanilla (if using), salt, and baking powder to a blender. Blend until smooth and creamy. -
Rest the batter (optional):
Let the batter sit for 5 minutes so the oats absorb some liquid (if using oats). -
Heat the pan:
Lightly grease a nonstick skillet or griddle and heat over medium heat. -
Cook the pancakes:
Pour small rounds of batter (about 2–3 tbsp each). Cook for 2–3 minutes per side until golden and cooked through. Flip gently—these are tender pancakes. -
Serve warm:
Top with fresh fruit, yogurt, maple syrup, or a sprinkle of cinnamon.
🧑🍳 Tips:
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For a savory version, skip the vanilla and sweetener and add chopped herbs, shredded cheese, or sautéed veggies.
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If using almond or coconut flour, the batter will be thicker—adjust with a bit more milk as needed.
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These reheat well—store leftovers in the fridge for up to 3 days or freeze for later.
