Gluten-Free Cottage Cheese Pancakes
Delightful pancakes made with cottage cheese for a rich, moist texture, perfect for a gluten-free breakfast or brunch.
Ingredients
Wet Ingredients
- 500 g cottage cheese
- 2 extra large eggs
- 50-75 g maple syrup or caster sugar adjust sweetness to taste
- 40 ml neutral oil
- 60-125 ml milk of choice adjust for batter consistency
- 1 teaspoon vanilla bean extract or paste optional
Dry Ingredients
- 175 g fine white rice flour
- 25 g tapioca flour
- 1/4 teaspoon baking soda
- 1 teaspoon lemon zest optional for flavor
Cooking Ingredients
- as necessary neutral oil or butter for frying for cooking pancakes
Instructions
Preparation
- Blend the wet ingredients (cottage cheese, eggs, maple syrup, oil, and vanilla) in a food processor until smooth. Set aside.
- In a medium mixing bowl, whisk together the rice flour, tapioca flour, baking soda, and optional lemon zest.
Combining Ingredients
- Pour the blended mixture into the dry ingredients and whisk until everything is combined. Adjust the batter consistency with milk as necessary.
Cooking
- Heat a frying pan over medium heat and add a small amount of oil or butter.
- For each pancake, spoon about 2 tablespoons of batter into the pan and spread to your desired shape.
- Cook until the surface is bubbling, then flip and cook for an additional 2-3 minutes or until golden brown.
Serving
- Serve pancakes immediately with your choice of toppings such as fresh fruits, honey, or yogurt.
- Store any leftovers in an airtight container in the refrigerator.
Notes
To maintain freshness, store pancakes in an airtight container in the fridge for up to 3 days. Freeze for longer storage with parchment paper between pancakes.