Gluten-Free Cottage Cheese Pancakes

Ingredients

• 1 cup full-fat cottage cheese 1 cup full-fat cottage cheese
• 2 large eggs 2 large eggs
• 0.5 cup milk 0.5 cup milk
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 2 cups gluten-free all-purpose flour blend 2 cups gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 tbsp olive oil or melted butter, plus more for cooking 2 tbsp olive oil or melted butter, plus more for cooking

Instructions

1. 1

   In a large bowl, whisk together the full-fat cottage cheese, eggs, milk, and pure vanilla extract until smooth and well combined. This mixture will form the wet base of your pancakes, ensuring a tender crumb.

2. 2

   In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly mixed to distribute the leavening agent evenly.

3. 3

   Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the 2 tablespoons of olive oil or melted butter until no dry streaks remain, being careful not to overmix. The batter should be thick and slightly lumpy; let it rest for about 5 minutes to allow the gluten-free flour to hydrate.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles and evaporates quickly. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 3-4 minutes per side, or until golden brown and cooked through, flipping when small bubbles appear on the surface.

5. 5

   Serve the warm gluten-free cottage cheese pancakes immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.