Gluten-Free Cottage Cheese Pancakes

Gluten-Free Cottage Cheese Pancakes
Recipe type: Breakfast
You can’t tell there is cottage cheese or double the eggs in these pancakes when they’re all cooked up, but they turn out flatter and more “crepe-like” because of it. And, they have four times the protein as regular pancakes, making these better fuel for the day. A fruit dipping sauce replaces some or all of the maple syrup.
  • 1 cup low-fat cottage cheese
  • 4 eggs
  • 2 Tbsp canola oil
  • ¼ cup skim milk
  • ½ tsp vanilla extract (optional)
  • ½ cup gluten-free oat flour
  • ¼ tsp cinnamon
  • Fruit, such as strawberries or bananas, diced, to mix into pancakes (optional)
  • Canola oil cooking spray
  • For dipping sauce: 2 cups frozen berries, thawed (blueberries, raspberries, etc)
  1. Make dipping sauce: puree thawed berries in a large bowl, using an immersion blender (or use a Cuisinart). Set aside to serve with the pancakes.
  2. Make pancakes: Puree cottage cheese in a large bowl, using an immersion blender (or use a Cuisinart). Then add eggs, milk, oil, and vanilla and immersion blend again. Then add oat flour and cinnamon, and immersion blend entire mixture. Hand-stir in the diced, fresh fruit (if using) to mixture.
  3. Heat a large skillet or griddle over medium heat or to 300 degrees, then spray with cooking spray. Pour a ¼ cup of mixture per pancake. Cook for 2-3 minutes on one side, turn over with spatula and cook for another 2-3 minutes, make sure they are cooked through before serving. 4. Serve with pureed berry dipping sauce, in a small side bowl or on the plate; or, spread a line of pureed or whole berries across each pancake and eat “taco-style”.
Nutrition Information
Serving size: ¼ of batch Calories: 272 Fat: 13g Saturated fat: 3g Carbohydrates: 23g Sodium: 288mg Fiber: 4g Protein: 16g


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