Gluten-Free Cottage Cheese Pancakes

a stack of cottage cheese pancakes with raspberries on top

Gluten-Free Cottage Cheese Pancakes

This easy recipe yields 2 servings (4 pancakes each) of fluffy and flavorful gluten-free pancakes, each packed with 30 grams of protein.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 324kcal

Author Amee

Equipment

1 Large non-stick skillet

Ingredients

1 cup Good Culture cottage cheese 2%
3 large eggs
½ cup gluten-free protein pancake mix *see notes (you can use regular protein pancake mix here if you don't need a GF version)
1 tsp vanilla extract
1 cup raspberries or berries of choice, for topping

Instructions

Mix the cottage cheese, eggs, and vanilla in a large bowl until well combined. Add the pancake mix and whisk until combined.
Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut oil or avocado oil spray.
Pour 1/4 cup of batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges look set. Flip and cook on the other side until golden brown and cooked through.
Top with fresh raspberries or your favorite pancake toppings and enjoy!

Notes

*I used King Arthur gluten-free protein pancake mix for the nutrition info. I've also used Kodiak Cakes gluten-free flapjack mix with great results. Go with your favorite here, but it might change the nutrition info.

*I've also added 2 tsp of chia seeds to the mixed batter right before cooking for an added fiber and nutrition boost. Note: don't add them too early or they will affect the texture of the batter.

Nutrition