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Gluten Free Cottage Cheese Pancakes

posted in: Breakfasts, Recipes | 20

I know, sounds gross, right? I promise they are good! My husband, Colby, HATES cottage cheese with a searing passion, but he LOVES these. If you weren’t told they had cottage cheese in them, I swear you would never know! For years, my mom has been making Cottage Cheese Pancakes for us. It’s my FAVORITE pancake in the world, so I adapted the recipe to be gluten free!

The cottage cheese gives the pancakes a type of elasticity that I can’t even describe. You can’t get it anywhere else! What I really enjoy about this recipe is that it’s easy peasy & super healthy! My feeling is that the one downside to most breakfast food is that it’s usually high in sugar & carbs. Lets face it, some are practically desserts…but these thin, delicious, circles of goodness are packed with protein from the eggs & cottage cheese. The cottage cheese also serves you with the GOOD fatty acids. All in all a delicious, balanced breakfast.

Gluten Free Cottage Cheese Pancakes with Milk

All you do is put all your ingredients in a blender, blend, & pour! I use my Blendec. By the way, don’t forget you can tweet every day to gain an extra entry-a-day for ourΒ Blendtec giveaway!

Gluten Free Cottage Cheese Pancakes with berries

I use an all purpose gluten free flour, but if you’re wanting to make them even more healthy, use a brown rice flour blend or a buckwheat flour blend for YOUR gluten free cottage cheese pancakes.

Gluten Free Cottage Cheese Pancakes

Gluten Free Cottage Cheese Pancakes

Gluten Free Cottage Cheese Pancakes
Author: 
 
Ingredients
  • 1 C cottage cheese
  • 3 eggs
  • 1 tbs sugar or pure organic maple syrup
  • ¼ tsp salt
  • ¼ C gluten free all purpose flour*
  • *a scant to ¼ tsp xanthan gum IF your all purpose flour requires it.
Instructions
  1. Place all ingredients in order listed, in blender.
  2. Pulse until smooth, do not over blend!
  3. Cook as pancakes on griddle.

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20 Responses

  1. Oh, these look absolutely divine! I could definitely dive fork-first into a pile of these for breakfast!

    • Brooke
      | Reply

      Thank you! They are so addicting! It’s hard not to eat the entire stack in one sitting!

  2. Julie
    | Reply

    Can’t wait to try these !

    • Brooke
      | Reply

      Let us know what you think of them!!

  3. El bocado de la huerta
    | Reply

    El corte con tantas quedo muy bien.
    Un saludito

    • Brooke
      | Reply

      Thank you!!

  4. Oh my goodness, these look SO SO good!

    • Brooke
      | Reply

      Thank you so much! i promise they are as yummy as they look! πŸ™‚

  5. Rachel D
    | Reply

    Can’t wait to try! I am always looking for high protein foods for my kids for breakfast!

    • Brooke
      | Reply

      Me too! That’s why I love these! I hope your kids like them! I loved them as a kid. πŸ™‚

  6. Marjaana Alanko
    | Reply

    OOooh, Im so happy i found your blog! These pancakes look amazing! I have to avoid gluten so im definitely gonna try these. The next challenge is to find gluten free flours from Berlin -.-

    x Marjaana

    • Brooke
      | Reply

      Aww thank you for your comment! Do they sell Bob’s Red Mill over there? That’s the most common gluten free flour out there right now I believe!

  7. Andi @ The Weary Chef
    | Reply

    I have not tried cottage cheese pancakes, but now I really want to! You make them look irresistible in your beautiful photos!

    • Brooke Roundy
      | Reply

      Thank you! They are so yummy! You can substitute the GF flour for regular flour. It calls for the same amount πŸ˜‰

  8. Amy
    | Reply

    Mine were Very wet, is that normal ?

    • Brooke Roundy
      | Reply

      Cottage Cheese Pancakes are definitely more wet than flour pancakes. The base of this recipe is cottage cheese, not flour so by nature they will be more wet and they really are more of a crepe than a pancake. They are a lot thinner too so we like to roll ours or stack them! Were you able to get them to turn out?

  9. Emma Jean Burdett
    | Reply

    Thanks for the recipe Brooke! I used buckwheat flour and they turned out perfect. Served with a little natural yogurt and frozen berries – delicious!! πŸ™‚

    • Brooke Roundy
      | Reply

      I love them with buckwheat! So glad you tried it out! Thanks for stopping by!!

  10. Kelly
    | Reply

    I’m thinking if making these as you describe, adding spinach and Apple to the mix and into the blender to have some fruit/veg in there too for supper tomorrow πŸ™‚

    • Brooke Roundy
      | Reply

      Sounds yummy! I would love to know how they turn out!!

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