Cottage pancakes are a quick breakfast treat to whip up. Using just five ingredients, these pancakes also have extra protein thanks to the cottage cheese.
Optional Gluten Free Cottage Pancakes
You can easily make these gluten free pancakes by substituting with your favorite gluten free flour. You can read more about GF flours in this article on our family’s fitness site.
Our Favorite GF Flours for Pancakes
1 1/2 cups cottage cheese
1/2 teaspoon kosher or sea salt
1/2 cup flour (see comments above regarding gluten-free options)
1/4 teaspoon baking soda
- Beat eggs until light.
- Mash cottage cheese using a food processor or mini chopper for a smoother batter.
- Add to eggs along with the remaining ingredients.
- Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through.
- Served topped with your favorite toppings.
This quantity makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.
For our family, we almost always double, triple or quadruple recipes for intentional leftovers we call “planned overs”. That way we cook it once and enjoy it all week.
If you get tired of having the same thing every day or so though, or, want to save your treat kinds of breakfasts for weekends for instance, you can freeze these, then just pop into the microwave to heat up and they’re almost as good.
For more deliciously simple pancakes, try this fluffy pancake recipe!