Description
These cottage cheese gluten free pancakes are fluffy, high-protein, and perfect for a healthy breakfast or meal prep. Naturally gluten free and easy to make with just a few ingredients.
Ingredients
Scale
- ½ cup full-fat cottage cheese
- 2 large eggs
- ¼ cup almond flour
- ½ tsp baking powder (gluten free)
- ½ tsp vanilla extract
- Pinch of salt
- Butter or coconut oil (for cooking)
Instructions
- In a medium bowl, whisk the eggs until frothy.
- Stir in cottage cheese and vanilla extract until well combined.
- Fold in almond flour, baking powder, and salt.
- Preheat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
- Scoop batter into the pan to form 3-inch pancakes.
- Cook for 2–3 minutes on each side, until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Use oat flour instead of almond flour for a softer texture.
- Add cinnamon, chia seeds, or mashed banana for variety.
- These pancakes freeze well for up to 2 months.
- Let the batter sit for 5–10 minutes to thicken before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 stack (½ recipe)
- Calories: 220
- Sugar: 1g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg