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Flourless Cottage Cheese Pancakes

A fluffy, gluten-free pancake made with cottage cheese and almond flour that packs a nutritious punch and is perfect for breakfast any time of day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup cottage cheese Opt for full-fat for creaminess or low-fat for fewer calories.
  • 4 large eggs Use organic eggs if possible for richer flavor and better texture.
  • 1/2 cup almond flour Substitute with oat flour if necessary.
  • 1 teaspoon vanilla extract Quality matters; pure vanilla extract is recommended.
  • 1/2 teaspoon baking powder Ensure it's fresh for the best rise.
  • a pinch none salt Enhances the flavors of the ingredients.

Method
 

Preparation
  1. In a blender, combine the cottage cheese, eggs, almond flour, vanilla extract, baking powder, and a pinch of salt. Blend until the mixture is smooth and thick but pourable, about 30 seconds.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
  3. Pour about 1/4 cup of the batter onto the skillet for each pancake, leaving space between them.
Cooking
  1. Cook until bubbles form on the surface, around 2-3 minutes.
  2. Gently flip the pancake and cook for another 1-2 minutes until golden brown.
  3. Repeat with the remaining batter, adjusting heat as necessary.
  4. Serve warm with maple syrup, fresh fruits, or yogurt.

Notes

Use high-quality ingredients for the best results. Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place wax paper between pancakes and wrap them in plastic wrap.