Go Back
–+ servings
Flourless Cottage Cheese Pancakes

Flourless Cottage Cheese Pancakes that Everyone Will Love

Flourless Cottage Cheese Pancakes are a protein-packed, gluten-free breakfast option that’s quick and customizable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Cottage Cheese Provides richness and protein; full-fat or low-fat works great.
  • 2 large Eggs Essential for binding and moisture, ensuring structure in your pancakes.
  • 1/2 cup Oat Flour Acts as a gluten-free alternative, giving pancakes a tender texture.
  • 2 tablespoons Granulated Sweetener Adds sweetness; feel free to use sugar or your favorite sweetener.
  • 1 teaspoon Vanilla Extract Enhances flavor and is optional but adds a lovely taste.
  • 1 teaspoon Baking Powder Helps the pancakes rise; make sure it's fresh for the best fluffiness.
  • 1/4 teaspoon Salt Balances sweetness and heightens overall flavor.
Optional Add-ins
  • 1/2 cup Blueberries or Chocolate Chips Customize your pancakes with additional flavors and textures.
  • 1/4 cup Chopped Nuts Add healthy fats and crunch for a delightful twist.
For Cooking
  • 1 tablespoon Cooking Spray or Butter Grease your pan to prevent sticking and ensure easy flipping.

Equipment

  • mixing bowl
  • whisk
  • non-stick frying pan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium-sized mixing bowl, whisk together the cottage cheese and eggs until the mixture is mostly smooth, about 1-2 minutes.
  2. Incorporate the oat flour, granulated sweetener, baking powder, and salt into the cottage cheese mixture, gently stirring until combined, about 1-2 minutes.
  3. Mix in the vanilla extract until just integrated.
  4. Fold in any optional add-ins like blueberries or chocolate chips if desired.
  5. Heat a non-stick frying pan over medium heat and grease it with cooking spray or butter.
  6. Pour approximately 1/4 cup of batter onto the heated pan for each pancake and cook for about 2-3 minutes.
  7. Carefully flip the pancakes and cook on the other side for 1-2 minutes until golden brown.
  8. Repeat with remaining batter, greasing the pan as needed.

Nutrition

Serving: 1pancakeCalories: 110kcalCarbohydrates: 8gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the microwave or a skillet to retain fluffiness.

Tried this recipe?

Let us know how it was!