Cottage Cheese Pancakes with Oat Flour (Gluten-Free)
Ingredients
- 1-1/2 cups oats measure before grinding (or 1-1/4 cups oat flour)
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons maple syrup
- 2 tablespoons milk almond milk is my fave
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
- Add 1 cup oats to a blender and blend until they form a fine flour. You can use either quick oats or old-fashioned oats.
- Add the blended oat flour, ¾ cup cottage cheese, 2 large eggs, ¼ cup milk, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and a pinch of salt to the blender. Blend until completely smooth, scraping down the sides if needed. The batter will be thicker than traditional pancake batter, which is normal.
- Heat a non-stick skillet or griddle over low to medium heat and lightly grease the surface. Scoop about ¼ cup batter per pancake into the pan. Cook until the edges look set and the bottom is lightly golden, then flip and cook the second side until cooked through. These pancakes cook best low and slow so the centers set without overbrowning.
Video
Notes
Let the batter rest for a minute: Oat flour thickens as it sits, and this quick rest helps the pancakes cook more evenly.
Use lower heat than you think: I’ve learned these brown fast, so keeping the heat lower gives the centers time to cook through.
Thin the batter as you go: If it gets too thick, I just add a splash of milk and keep going.
Non-stick really matters here: These pancakes are softer than regular pancakes, and a good pan makes flipping much easier.
Did you make this recipe?Please let me know in the comments below how it turned out :)