Chocolate Cottage Cheese Pancakes (Gluten-Free)
Ingredients
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup milk (almond milk is my fave)
- 3 tablespoons oil (avocado oil is my fave)
- 2 tablespoons cane sugar
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/3 cup cassava flour (or tapioca flour)
- 3 tablespoons cocoa powder
- 1 scoop chocolate protein powder
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Chocolate Sauce:
- 1/2 cup cottage cheese
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- In a blender or food processor, blend together the eggs, cottage cheese, avocado oil, cane sugar, apple cider vinegar, and vanilla extract until smooth.Add the dry ingredients, including almond flour, cassava flour, cocoa powder, chocolate protein powder, baking powder, cinnamon, and salt.Add the milk just until the batter is thick but pourable.
- Heat a non-stick skillet or pre-heated griddle over medium to low heat and lightly grease with a bit of oil or cooking spray.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.Flip the pancakes and cook for another 1-2 minutes, until cooked through and golden brown.Transfer to a plate and keep warm. Repeat with the remaining batter.
- In a blender or food processor, combine the cottage cheese, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a bit of water or milk to reach the desired consistency.
Video
Notes
Blend the batter completely smooth: This removes the cottage cheese curds so the pancakes cook evenly and stay fluffy instead of grainy.
Let the batter rest briefly: A short rest allows the cassava and almond flours to absorb moisture, which helps prevent a soft or undercooked center.
Adjust batter thickness as needed: The batter can thicken as it sits. Add a small splash of milk if it becomes too thick to pour easily.
Cook low and steady: Chocolate batters brown fast. Lower heat gives the pancakes time to set inside without burning on the outside.
Did you make this recipe?Please let me know in the comments below how it turned out :)