Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together until just combined, with a few small lumps remaining.
- Let the batter rest for 5-10 minutes.
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between each.
- Cook the pancakes for about 2-3 minutes per side, or until golden brown and bubbles start to form on the surface.
- Gently flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
- Serve immediately while warm, topped with your favorite toppings.
Notes
For best results, use a gluten-free flour blend with xanthan gum and don’t overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg