Cottage Cheese Gluten Free Pancakes

These Cottage Cheese Gluten Free Pancakes are protein-packed, fluffy, and gluten-free. Perfect for busy mornings or cozy weekends.

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Yield

10 pancakes

Ingredients

4 eggs

1 ½ cups plain cottage cheese

3 tbsp pure maple syrup (plus more for topping)

1 tsp vanilla extract

1 cup gluten-free all-purpose flour

½ tbsp baking powder

Optional: blueberries, banana slices, or chocolate chips

Instructions

1. Whisk eggs, cottage cheese, syrup, and vanilla in a large bowl.
2. Add flour and baking powder. Stir until just combined.
3. Fold in any optional mix-ins.
4. Preheat skillet over medium-low heat and lightly grease.
5. Pour ¼ cup of batter per pancake onto skillet.
6. Cook 3–5 minutes per side until golden and cooked through.
7. Serve warm with maple syrup or desired toppings.

Notes

To store: Refrigerate in airtight container up to 5 days, or freeze with parchment between each pancake.

To reheat: Use microwave or toaster for best texture.

Blending batter gives smoother texture, hand-mixing gives fluffier results.