Flourless Cottage Cheese Pancakes

The Crispy Chef

These flourless cottage cheese pancakes are fluffy, protein-packed, and naturally gluten-free. Made with simple ingredients and no flour, they’re perfect for a nutritious and satisfying breakfast that keeps you full for hours.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings

Calories 260 kcal

Equipment

Blender or food processor
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

Ingredients

Base:

1 cup full-fat cottage cheese
4 large eggs
3 tbsp pure maple syrup
1 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp fine sea salt

Flavor Boosters (optional):

1/2 tsp ground cinnamon
1 tbsp vanilla protein powder
Zest of 1/2 lemon

Instructions

Create Silky Batter: Blend all ingredients in a blender or food processor for 45–60 seconds until smooth.
Let It Rest: Transfer batter to a bowl and let rest for 10 minutes.
Prep Cooking Surface: Heat non-stick skillet or griddle over medium-low heat and lightly grease.
Perfect the Pour: Pour 1/4 cup batter for each pancake. Leave space for spreading.
Cook: Cook 3–4 minutes until bubbles form and edges are set.
Flip Carefully: Flip with a wide spatula and cook another 2–3 minutes until golden.

Notes

Use full-fat, small-curd cottage cheese for best texture.

For dairy-free, use cashew ricotta.

Batter can be stored in fridge for up to 3 days.

To freeze: cool pancakes, freeze individually, then store in freezer bag for up to 3 months.

Reheat in toaster or 350°F oven.

Optional add-ins: blueberries, chocolate chips, diced apples, coconut flakes.

Nutrition

Calories: 260kcalCarbohydrates: 12gProtein: 18gFat: 16g

Keyword cottage cheese pancakes, Flourless pancakes, flourless pancakes, cottage cheese pancakes, high protein breakfast, gluten-free pancakes, protein pancakes, no flour pancakes

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