Flourless Cottage Cheese Pancakes
These Flourless Cottage Cheese Pancakes are a protein-packed, gluten-free breakfast option that’s light, fluffy, and incredibly satisfying. Made with simple, wholesome ingredients, they’re perfect for busy mornings or a nutritious brunch!
Ingredients
Main Ingredients
- 1 cup cottage cheese small curd or whipped
- 3 large eggs room temperature
- 1/2 cup rolled oats use gluten-free oats if needed
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tbsp honey or maple syrup optional, for sweetness
- 1 tbsp butter or oil for cooking
Optional Toppings
- fresh berries for serving
- Greek yogurt for topping
- maple syrup to drizzle
Instructions
- Add cottage cheese, eggs, oats, vanilla extract, baking powder, and honey to a blender. Blend until smooth and creamy, about 30–45 seconds.
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on top and the edges begin to set.
- Flip the pancakes carefully and cook another 1–2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings like berries, Greek yogurt, or maple syrup.
Notes
For a smoother texture, use whipped cottage cheese. You can also substitute oats with almond flour for a lower-carb version. These pancakes store well, keep leftovers in the fridge for up to 3 days or freeze for up to a month.
Nutrition Information:
- Calories: 245 kcal
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 195mg
- Sodium: 380mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 22g