Gluten Free Cottage Cheese Pancakes
These gluten free cottage cheese pancakes are a light, fluffy, healthier version of traditional pancakes.
Servings: 8
Calories: 66kcal
Equipment
- Griddle or skillet
Ingredients
- 1 cup Good Culture Simply 2% Classic Cottage Cheese
- 1 cup rolled oats
- 2 teaspoon baking powder
- 2 large eggs
- ½ teaspoon bacon extract can sub with vanilla extract
- ½ tablespoon maple syrup
- ½ tablespoon olive oil
Instructions
- Blend all the ingredients except the olive oil in a high-speed blender for 20 seconds. rolled oats baking powdereggs cottage cheesebacon extract (can sub with vanilla extract)maple syrup Then, stir the batter and blend for another 25 seconds. The batter will be thick.
- Preheat a large skillet with the olive oil in it on medium heat.
- Pour 3 to 4 tablespoons of the batter into the skillet and cook for 2 to 3 minutes until the pancakes begin to bubble. Flip and cook for another 2 to 3 minutes. The edges will be light brown and crispy.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap pancakes in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. Defrost before reheating.
- Bake covered at 300 degrees on a baking sheet until warmed through.
- A high-speed blender works best for this recipe.
- Be sure your pan or griddle is fully preheated before making the pancakes.
- To check for doneness, gently lift the pancakes. If the underside is golden, flip and cook the other side.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 72mg | Iron: 1mg
