Description
Flourless cottage cheese pancakes are a protein‑packed, gluten‑free breakfast option made with cottage cheese, eggs, oats, and baking powder. They’re fluffy, simple to prepare, and ready in about 15 minutes.
Ingredients
- 1 cup large‑curd cottage cheese
- 2 large eggs
- ½ cup rolled oats (blended into a fine flour)
- 1 teaspoon baking powder
Instructions
- In a blender, combine the cottage cheese, eggs, oats, and baking powder. Blend until smooth.
- Preheat a non‑stick skillet over medium heat; lightly grease if desired.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, then flip and cook until golden brown.
- Transfer cooked pancakes to a plate and keep warm while finishing the rest.
- Serve immediately with your choice of toppings like fruits or yogurt.
Notes
- The batter can be prepared up to 1 day in advance; store in an airtight container in the fridge and stir before cooking.
- Leftover pancakes store in the refrigerator for up to 3 days, or freeze (lay flat with parchment paper between) for up to 2 months.
- To reheat: microwave about 30 seconds or warm in a skillet over medium heat for 1‑2 minutes per side.
- If the batter feels too thick, loosen it with a splash of milk or water.
- Wait for bubbles to form on the top of each pancake before flipping to ensure even cooking.
- Use small‑curd cottage cheese for smoother texture; large curd gives a more rustic texture.
Nutrition
- Serving Size: 2 pancakes (about 130 g)
- Calories: 200
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 140 mg
