Flourless Cottage Cheese Pancakes
Description
These Flourless Cottage Cheese Pancakes are soft, fluffy, and packed with protein. Made without flour, they’re a nutritious breakfast option that’s naturally gluten-free and perfect for a quick morning meal.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- ½ cup rolled oats
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 tablespoon honey or maple syrup (optional)
- Pinch of salt
- Butter or cooking spray for the pan
Instructions
- Add cottage cheese, eggs, oats, vanilla, baking powder, honey (if using), and salt to a blender.
- Blend until smooth and well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
Serving Suggestions
- Fresh berries
- Sliced banana
- Greek yogurt
- Maple syrup
- Nut butter
Q&A
Q: Can I make these without oats?
A: Yes, substitute oats with almond flour for a low-carb version.
Q: Can I store leftovers?
A: Yes, refrigerate for up to 3 days in an airtight container.
Q: Can I freeze them?
A: Absolutely. Freeze in a single layer, then transfer to a freezer bag for up to 2 months.