Flourless Cottage Cheese Pancakes
Flourless Cottage Cheese Pancakes are a delicious and nutritious breakfast option, combining protein-rich cottage cheese with eggs for a fluffy texture. Gluten-free and adaptable, they make for the perfect dish for any morning.
Ingredients
Main Ingredients
- 1 cup Cottage Cheese The creamy base that adds moisture, richness, and structure.
- 3 large Large Eggs They act as a binder and give the pancakes lift.
- 1/2 cup Oats (rolled or quick) Optional but helps with texture and stability.
- 1 teaspoon Vanilla Extract Adds a sweet, aromatic note.
- 1/4 teaspoon Salt Balances the flavors and enhances the sweetness.
- 1 tablespoon Butter or Oil (for cooking) For golden, crisp edges and a nonstick surface.
Instructions
Preparation and Cooking
- Place your nonstick or cast iron skillet over medium-low heat and let it warm up gently.
- In a mixing bowl, whisk together cottage cheese, eggs, oats (if using), vanilla, and salt until smooth.
- Add a small amount of butter or oil to the heated skillet, swirling to coat the surface evenly.
- Scoop about 2 tablespoons of batter per pancake into the skillet and flatten slightly.
- Cook for 2–3 minutes on the first side until golden brown, then flip and cook another 1–2 minutes.
- Remove from skillet and keep warm on a plate.
- Top with fruit, yogurt, or your favorite toppings and serve warm.
Notes
These pancakes are best enjoyed warm, topped with fresh fruits like berries or banana slices. You might also drizzle them with honey or maple syrup for added sweetness. A dollop of Greek yogurt on the side provides creamy texture and extra protein. For a savory twist, serve alongside crispy bacon or a fresh salad. To store leftovers, keep them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or microwave before serving. They can also be frozen for up to 2 months.