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Flourless Cottage Cheese Pancakes

Flourless Cottage Cheese Pancakes: Fluffy & Guilt-Free Bliss

Discover a delightful twist on pancakes with Flourless Cottage Cheese Pancakes, a nutritious breakfast that’s light, fluffy, and packed with protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Cottage Cheese full-fat or low-fat works well
  • 3 large Eggs essential for structure and fluffiness
  • 1/2 cup Oat Flour can substitute with almond flour for a nutty flavor
  • 2 tablespoons Granulated Sweetener stevia or erythritol for low-calorie option
  • 1 teaspoon Vanilla Extract pure vanilla will give the best taste
  • 1 teaspoon Baking Powder ensure freshness for optimal results
  • 1 pinch Salt just a pinch will do
Optional Add-ins
  • Blueberries fresh or thawed frozen work great
  • Chocolate Chips melted dark chocolate can be drizzled on top
  • Nuts walnuts or pecans are delicious options
For Cooking
  • Cooking Spray or Butter choose based on preference

Equipment

  • Mixing bowl
  • Whisk
  • Skillet or griddle

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together cottage cheese and eggs until mostly smooth, about 1-2 minutes.
  2. Sift in oat flour, granulated sweetener, baking powder, and salt. Stir gently until incorporated, leaving small lumps for fluffiness.
  3. Fold in vanilla extract and any optional add-ins like blueberries or chocolate chips.
  4. Allow the batter to rest for about 5-10 minutes while you prepare the cooking surface.
  5. Heat a non-stick skillet over medium heat and grease with cooking spray or butter.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes.
  7. Check doneness by pressing the center of a pancake; it should spring back.
  8. Continue cooking the remaining batter, greasing the pan as needed between batches.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 10gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat as needed for a quick breakfast.

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