Flourless Cottage Cheese Pancakes – Healthy, High-Protein Breakfast Recipe
Light, fluffy, and protein-packed! Try these easy flourless cottage cheese pancakes — a gluten-free, high-protein breakfast you’ll actually crave.
Ingredients
Wet Ingredients:
- 1 cup cottage cheese (full-fat for richer texture, low-fat for lighter)
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- ½ cup oat flour (or make your own by blending rolled oats)
- 2 tbsp granulated sweetener (sugar, erythritol, or coconut sugar)
- ½ tsp baking powder
- ¼ tsp salt
Optional Add-Ins:
- ¼ cup blueberries, chocolate chips, or chopped nuts
For Cooking:
- Cooking spray, butter, or coconut oil for greasing the pan
Instructions
- Blend or Whisk the Base:In a medium bowl, combine cottage cheese and eggs. Break up the curds as much as possible — it’s okay if it’s not perfectly smooth. (For a smoother texture, blend everything for 10–15 seconds.)
- Add Dry Ingredients:Mix in oat flour, sweetener, baking powder, and salt. Stir gently until just combined — no need for perfection here. Overmixing makes pancakes dense.
- Add Vanilla & Optional Mix-Ins:Stir in vanilla extract, then fold in any add-ins you like. Blueberries and chocolate chips are classics; chopped nuts add a great crunch.
- Let It Rest (Optional):If you have 5–10 minutes, let the batter sit. It helps the oat flour absorb moisture, making fluffier pancakes.
- Heat the Pan:Lightly grease a non-stick skillet and preheat over medium heat. A few drops of water should sizzle instantly — that’s your cue.
- Cook the Pancakes:Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes per side until golden brown and firm to touch. Flip only when the edges look set and small bubbles form on top.
- Serve Warm:Stack ‘em up and top with your favorites — fresh fruit, Greek yogurt, nut butter, or a drizzle of maple syrup.