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Gluten-Free Cottage Cheese Pancakes


1 cup gluten-free all-purpose flour (1:1 substitution)

2 tsp baking powder

1/2 tsp ground cinnamon

2 cups cottage cheese (2% fat)

4 large eggs

2 tbsp maple syrup

2 tsp vanilla extract


  1. Prepare Dry Ingredients:

  • In a large mixing bowl, whisk together the gluten-free flour, baking powder, and ground cinnamon until well combined.

  1. Blend Wet Ingredients:

  • In a blender, add the cottage cheese, eggs, maple syrup, and vanilla extract. Blend until the mixture is smooth and well combined.

  1. Combine Wet and Dry Ingredients:

  • Pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined and smooth, being careful not to overmix.

  1. Cook Pancakes:

  • Heat a non-stick cast iron skillet over medium-low heat. Lightly grease the surface with butter.

  • Ladle the batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.

  1. Serve:

  • Serve the pancakes hot with additional maple syrup, if desired. Enjoy!

Makes approximately 6 large pancakes or 12 smaller ones.

Tips for Best Results:

  • For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.

  • Make sure the skillet is properly preheated to ensure even cooking.

  • You can add your favorite mix-ins, such as blueberries or chocolate chips, to the batter for extra flavor.

Enjoy your delicious, gluten-free cottage cheese pancakes!

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