Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd preferred)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined, avoiding overmixing.
- Let the batter rest for 5-10 minutes.
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between each.
- Cook for about 2-3 minutes until golden brown and bubbles form on the surface.
- Gently flip and cook for another 1-2 minutes on the other side until golden brown.
- Serve pancakes immediately while warm, topped with your favorite toppings.
Notes
Use fresh cottage cheese for the best flavor and texture. Don’t overmix the batter; a few lumps are fine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg