Flourless Cottage Cheese Pancakes

🥞 Flourless Cottage Cheese Pancakes

📖 Description

Flourless Cottage Cheese Pancakes are light, protein-packed, and naturally gluten-free pancakes made without flour. Instead of flour, cottage cheese and eggs provide structure, while oats or almond meal (optional) add texture. They’re perfect for a high-protein breakfast that feels indulgent yet healthy. The pancakes come out fluffy inside with slightly crisp edges — ideal for pairing with fruits, honey, or yogurt.

🍳 Ingredients (Serves 2 – Makes about 6 small pancakes)

• 1 cup (225 g) cottage cheese

• 2 large eggs

• 1 medium ripe banana (for natural sweetness)

• 1 tsp vanilla extract

• ½ tsp baking powder (optional, for fluffiness)

• Pinch of salt

• 1–2 tsp butter or coconut oil, for cooking

(Optional additions: 2 tbsp rolled oats or almond flour for extra texture.)

👩‍🍳 Instructions

1. Blend the Batter
   In a blender or food processor, combine cottage cheese, eggs, banana, vanilla, baking powder, and salt. Blend until smooth and creamy.

2. Preheat the Pan
   Heat a non-stick skillet or griddle over medium heat. Add a little butter or coconut oil.

3. Cook the Pancakes
   Pour 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on top and edges look set.

4. Flip and Finish
   Carefully flip and cook another 1–2 minutes until golden brown.

5. Serve
   Serve warm with your favorite toppings — fresh berries, honey, maple syrup, or Greek yogurt.

🧠 Notes

• The batter is thinner than traditional pancake batter — that’s normal.

• Use small pancakes to make flipping easier.

• You can substitute the banana with 1–2 tsp honey or maple syrup if you prefer less banana flavor.

• For a more savory twist, skip vanilla and add herbs, black pepper, or a pinch of cheese.

💡 Tips for Success

1. Low & Slow: Cook on medium-low heat to prevent burning before the centers set.

2. Use a Nonstick Pan: Essential for flipping without breaking.

3. Blend Well: A smooth batter ensures fluffy, cohesive pancakes.

4. Make Ahead: Batter can be refrigerated up to 24 hours.

5. Freezer Friendly: Cooked pancakes freeze well for 1–2 months; reheat in toaster or microwave.

🍽️ Servings

Yield: 2 servings (about 6 pancakes)
Serving Size: 3 pancakes per person

🧾 Nutritional Information (Per Serving)

(Values may vary slightly depending on the brand of cottage cheese and banana size.)

🌿 Health Benefits

• High Protein: Supports muscle repair and satiety.

• Low Carb & Gluten-Free: Great for keto or low-carb diets (use stevia instead of banana).

• Rich in Calcium: Strengthens bones and teeth.

• Good Source of Probiotics: Cottage cheese promotes gut health.

• Balanced Energy: Carbs from banana + protein from cheese = sustained fullness.

❓ Q&A Section

Q1: Can I make these pancakes dairy-free?
Yes! Substitute cottage cheese with a dairy-free alternative like almond-based or soy cottage cheese, though texture will vary slightly.

Q2: Can I use ricotta instead of cottage cheese?
Absolutely. Ricotta gives a slightly creamier, less tangy flavor.

Q3: Can I skip the banana?
Yes, replace it with 2 tablespoons of unsweetened applesauce or 1 teaspoon honey for sweetness.

Q4: Can I bake instead of frying?
Yes — pour the batter into muffin tins and bake at 350°F (175°C) for 15–18 minutes to make mini protein pancake bites.

Q5: Are these suitable for meal prep?
Definitely. Store in an airtight container for up to 3 days in the fridge or freeze individually with parchment paper layers.