Description
These Flourless Cottage Cheese Pancakes are protein-packed, fluffy, and naturally gluten-free. Made with cottage cheese, eggs, and coconut flour, they’re perfect for a healthy breakfast or post-workout meal. Add cinnamon, fruit, or lemon zest to make them your own!
Ingredients
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 3 large eggs (room temperature)
- 2 tbsp maple syrup or honey (optional)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp coconut flour
- 1/2 tsp baking powder
- Optional: 1 tsp cinnamon, blueberries or banana slices, lemon zest
Instructions
- Place cottage cheese, eggs, maple syrup or honey (if using), vanilla extract, and salt into a blender or food processor. Blend for about 30 seconds until smooth and creamy.
- Add coconut flour and baking powder. Pulse a few times just to combine. Let the batter sit for 3–5 minutes to thicken.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
- Serve warm with your favorite toppings like fruit, yogurt, or maple syrup.
Notes
- For dairy-free: substitute cottage cheese with silken tofu.
- For vegan: use chia or flax eggs (1 tbsp chia/flax + 2.5 tbsp water per egg).
- You can use almond or oat flour instead of coconut flour, but texture may vary.
- Add-ins like cinnamon, lemon zest, or fresh fruit can elevate the flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, High-Protein
- Method: Blending & Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 3g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 170mg
Keywords: cottage cheese pancakes, flourless pancakes, high protein breakfast, gluten-free pancakes, healthy pancakes, no flour pancakes