Flourless Cottage Cheese Pancakes (Printable version)

Fluffy pancakes using cottage cheese and oats for a protein-packed, gluten-free breakfast option.

# What you need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full fat or low fat
02 - 3 large eggs
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 2 tablespoons rolled oats, gluten-free if needed
05 - 2 tablespoons cornstarch
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Optional Add-Ins

08 - 1 tablespoon honey or maple syrup
09 - 1/2 teaspoon ground cinnamon

→ For Cooking

10 - 1 to 2 teaspoons butter or neutral oil

# Steps to follow:

01 - In a blender or food processor, combine cottage cheese, eggs, and vanilla extract. Blend until completely smooth.
02 - Add rolled oats, cornstarch, baking powder, and salt to the blended mixture. Include honey and cinnamon if desired. Blend again until well combined and slightly thickened.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the prepared pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Flip pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
06 - Transfer to serving plates and top with fresh fruit, yogurt, or a drizzle of honey. Serve immediately while warm.

# Expert tips:

01 -
  • They're secretly packed with protein from cottage cheese and eggs, so you won't crash mid-morning like you do with regular pancakes.
  • No flour means they're naturally gluten-free without any weird aftertaste or gritty texture that usually comes with substitute flours.
  • The blender does almost all the work—mixing is genuinely effortless, which matters when you're still half-asleep before your first coffee.
02 -
  • The batter thickens as it sits, so if you walk away for five minutes before cooking, you might need to thin it slightly with a splash of milk—don't panic, just whisk it in gently.
  • Medium heat is non-negotiable here; too hot and the edges burn while the inside stays undercooked, too cool and they end up pale and rubbery instead of fluffy.
  • These pancakes don't puff up as dramatically as flour-based ones, so don't wait for a huge rise—watch for the bubble formation and the set edges instead.
03 -
  • Use full-fat cottage cheese if your budget allows; the pancakes are noticeably creamier and more forgiving about slight cooking timing variations.
  • Let your batter rest for exactly two minutes after blending—it gives the oats time to soften slightly, which creates fluffier pancakes without you having to do anything.
  • Invest in a good non-stick skillet if you don't have one already; these pancakes are more delicate than regular ones and deserve a surface that actually doesn't stick.
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