Cottage Cheese Strawberry Pancakes (Gluten-Free)

Chop 1 cup strawberries and set aside.
In a medium bowl, whisk together 2 eggs, 2 tablespoons oil, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 2 teaspoons apple cider vinegar, and 2 tablespoons milk until smooth.
Add 1/3 cup gluten-free flour, 2/3 cup almond flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Stir just until combined and no dry spots remain.
Gently fold in the chopped strawberries.
Heat a nonstick skillet or griddle over medium to medium-low heat and lightly grease with oil.
Scoop about 1/4 cup batter per pancake onto the pan. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
Flip and cook for another 2 to 3 minutes, until golden brown and cooked through. If the pancakes are browning too fast before the centers set, reduce the heat slightly.
Transfer to a plate and repeat with the remaining batter.

In a small saucepan, combine 2 cups strawberries, 2 tablespoons maple syrup, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices. Mash gently with a fork or potato masher.
Simmer for another 2 to 4 minutes, until the compote thickens slightly. Remove from heat and set aside.

In a blender or food processor, add 1 cup cottage cheese, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1/2 cup powdered sugar.
Blend until completely smooth and creamy.
Fold in 1 cup whipped cream for a lighter, fluffier topping.
Stack the pancakes and spoon the strawberry compote over the top. Add a generous dollop of whipped cottage cheese and serve right away.

Cook at a slightly lower heat: Medium to medium-low heat gives the centers time to cook through without overbrowning.

Fully blend the cottage cheese: A smooth batter makes a noticeable difference in texture and helps the pancakes cook evenly.

Mix just until combined: Stop stirring once the flour is incorporated to keep the pancakes light.

Adjust batter as needed: Add a splash of milk if thick or let it rest briefly if it feels loose.

Flip once and wait: Let the first side fully set before flipping for the best texture.

Did you make this recipe?Please let me know in the comments below how it turned out :)