Description
Enjoy a stack of fluffy, flourless cottage cheese pancakes that are high in protein and easy to make. These pancakes blend creamy cottage cheese with eggs and a touch of sweetness to create a light, airy breakfast option without any flour. Perfect for those looking for a gluten-free, low-carb alternative to traditional pancakes.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup (optional for sweetness)
- Butter or coconut oil for cooking
Instructions
- Combine Ingredients: In a medium bowl, combine the cottage cheese, eggs, vanilla extract, baking powder, salt, and optional honey or maple syrup. Mix these ingredients thoroughly to prepare the pancake batter.
- Blend Mixture: Using a blender or immersion blender, blend the combined mixture until smooth. This step is essential for achieving a fluffy texture by breaking down the cottage cheese.
- Prepare the Skillet: Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil to prevent sticking and add flavor.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes, indicating the underside is cooked.
- Flip and Finish Cooking: Carefully flip the pancakes and cook the other side for another 2-3 minutes until golden brown and cooked through.
- Repeat: Continue cooking the remaining batter, adding more butter or oil to the skillet as necessary, until all pancakes are cooked and ready to serve.
Notes
- Use full-fat cottage cheese for the best texture and flavor.
- Adjust sweetness by adding more or less honey or maple syrup, or omit if preferred.
- Ensure the skillet is well-heated to prevent sticking and achieve a golden crust.
- Pancakes can be served with fresh fruit, yogurt, or sugar-free syrup for a healthy topping.
- If batter is too thick, add a tablespoon of milk to thin it slightly.
