Are Cottage Cheese Pancakes gluten-free?

They can be! This recipe uses rolled oats instead of flour , making them naturally gluten-free—as long as your oats are certified GF. Always check the label if you're cooking for someone with celiac or gluten sensitivity.

What does cottage cheese do to pancakes?

Cottage cheese gives the pancakes a soft, custard-like texture and loads them up with protein and creaminess . It blends right into the batter, creating a tender bite with a slightly tangy flavor that pairs well with both sweet and savory toppings.

Is Daisy brand cottage cheese gluten-free?

Yes! Daisy Cottage Cheese is gluten-free and a great pick for this recipe. It’s made with simple ingredients and no thickeners, so it blends smoothly and delivers that creamy texture you want in pancakes.

What is a good substitute for cottage cheese in pancakes?

If you’re out of cottage cheese, try using plain Greek yogurt or ricotta cheese instead. Both will still give you protein and a similar creamy texture. Greek yogurt adds tang, while ricotta makes them extra rich.

3-Step Cottage Cheese Gluten-Free Pancakes

Best 3-Step Cottage Cheese Gluten-Free Pancakes – Easy Recipe

These gluten free cottage cheese pancakes are light, fluffy, and packed with protein, making them a healthy and delicious breakfast option that comes together quickly using simple ingredients.

Author: Jessica
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Blending and Skillet Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 cup Good Culture Simply 2% Classic Cottage Cheese
1 cup rolled oats
2 teaspoons baking powder
2 large eggs
½ teaspoon bacon extract (can substitute with vanilla extract)
½ tablespoon maple syrup
½ tablespoon olive oil (for cooking)

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Instructions

Place all ingredients except olive oil into a high-speed blender and blend for 20 seconds.
Stop and stir the batter, then blend again for 25 more seconds until smooth and thick.
Preheat a large skillet over medium heat and add the olive oil.
Pour 3 to 4 tablespoons of the batter into the skillet per pancake.
Cook each pancake for 2 to 3 minutes until bubbles appear on top, then flip.
Cook the other side for an additional 2 to 3 minutes until edges are light brown and crispy.
Serve warm with your favorite toppings like fresh fruit or maple syrup.

Notes

Use a high-speed blender for the best batter texture.
Ensure the skillet is fully preheated before adding the batter.
Check doneness by lifting the edge of the pancake; it should be golden brown.
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, wrap pancakes in plastic wrap and store in a freezer-safe container for up to 3 months. Defrost before reheating.
Reheat in the oven at 300°F, covered, until warmed through.

Nutrition

Serving Size: 1 pancake
Calories: 66
Sugar: 1 g
Sodium: 122 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0.004 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 41 mg

Find it online: https://www.dailyrecipesjournal.com/cottage-cheese-gluten-free-pancakes/