Description
A delightful and healthy breakfast option, these gluten free cottage cheese pancakes are easy to make and packed with protein.
Ingredients
Scale
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup gluten free flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup (optional)
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine the cottage cheese and eggs, and whisk until well blended.
- Add the gluten free flour, salt, baking powder, and honey or maple syrup (if using) to the mixture, and stir until just combined.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with your favorite toppings.
Notes
- These pancakes can be stored in the refrigerator for up to 3 days.
- They can also be frozen for later use.
- Feel free to add fruits or nuts to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg