Fluffy High Protein Cottage Cheese Pancakes Without Flour Easy Recipe
These fluffy high protein cottage cheese pancakes are flourless, naturally gluten-free, and quick to make. They offer a light, airy texture with a subtle tang from cottage cheese, perfect for a nourishing breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings (about 3 pancakes per serving) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) small-curd cottage cheese
- 3 large eggs, room temperature
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5ml) vanilla extract (optional)
- 1/2 teaspoon (1g) cinnamon
- 1/4 teaspoon (1.5g) salt
- 1/4 cup (20g) oats (optional, can be ground into oat flour)
- Butter or oil for cooking (unsalted butter or coconut oil recommended)
Instructions
- Prepare the batter: Add 1 cup (240g) small-curd cottage cheese and 3 large room temperature eggs into a blender or food processor. Blend until creamy but still slightly textured.
- Add dry ingredients: Add 1 teaspoon baking powder, 1/4 cup oats (optional), 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the blender. Pulse a few times to combine. If batter is too stiff, add 1 tablespoon milk to loosen.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or oil. The pan is ready when a drop of water sizzles gently.
- Cook pancakes: Using a 1/4 cup scoop, pour batter onto skillet spaced about 2 inches apart. Cook 2-3 minutes until bubbles form and edges set. Flip carefully and cook 1-2 minutes until golden.
- Keep warm: Transfer cooked pancakes to a plate and cover loosely with foil while cooking remaining batter.
Notes
Do not overblend the batter; it should be smooth but slightly textured. Let the batter rest for 5 minutes to thicken and improve texture. Use medium heat to avoid burning. Flip pancakes gently with a wide spatula. For dairy-free, substitute cottage cheese with thick unsweetened dairy-free yogurt. For gluten-free, omit oats or use certified gluten-free oat flour.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 235
- Sugar: 2
- Sodium: 300
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 9
- Fiber: 1.5
- Protein: 23
Keywords: cottage cheese pancakes, high protein pancakes, flourless pancakes, gluten-free breakfast, healthy pancakes, easy breakfast, protein breakfast