Description
Fluffy, high-protein pancakes made with cottage cheese and gluten-free flour or oats. These gluten free cottage cheese pancakes are quick, easy, and ideal for healthy mornings.
Ingredients
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1 cup cottage cheese (gluten-free verified)
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2 large eggs
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½ cup gluten-free oat flour or rolled oats
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1 ripe banana
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1 tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
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Butter or oil for cooking
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Optional: blueberries, chocolate chips, chopped nuts
Instructions
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Blend cottage cheese, eggs, banana, and vanilla until smooth.
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Add oat flour, baking powder, and salt. Blend again until just combined.
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Heat skillet over medium, lightly greased.
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Pour ¼ cup batter for each pancake. Cook 2–3 mins per side.
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Serve with toppings like syrup, berries, or yogurt.
Notes
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Let batter rest for 10 mins for fluffier texture.
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Substitute almond flour for a low-carb version.
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Store in fridge 3 days or freeze between parchment.
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Reheat in toaster or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: BREAKFAST
- Method: PAN FRYING
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg