These high protein cottage cheese pancakes are a quick and delicious gluten-free meal. They’re ready in just 15 minutes, making them incredibly easy. The cottage cheese provides a protein boost, while the spinach adds a sneaky vegetable element.
This gluten-free recipe is my go-to for a quick breakfast or lunch. Made with ingredients already in your fridge. Just dump everything in to a blender. Pour it into a hot pan and it’s all ready in under 15 minutes.
Why cottage cheese works for these high protein pancakes:
Cottage cheese does double duty in this gluten-free recipe: it brings the protein and keeps the pancakes moist without any extra fat. Blending it smooth means no curds, to create a creamy batter that holds together beautifully in the pan.
A note on the flour:
I used a gluten-free 1 – 1 flour blend this time (30 g is all you need) plus 1/4 teaspoon of baking powder for lift. Because the blend already contains xanthan gum, there’s nothing else to add … the batter just works. For an option use almond flour and 1 tsp of ground flax seed, to replace the 1-1 blend and the flavour is amazing. The almond flour blend more the consistency of a crepe.
Tips for making high protein cottage cheese pancakes
Keep the heat at medium-low. These brown fast, and gentle heat cooks the middle through without burning the outside. If the batter is too thick to pour, add milk a splash at a time until it loosens. Cook them one at a time with space in the pan so the edges get properly crispy. If using the almond flour keep the heat a little lower because they brown very fast.
Serving ideas:
I had my cottage cheese pancakes with an egg on the side, for even more protein and it was so good. They’re also great with smoked salmon, avocado, or a dollop of yogurt and fresh herbs.
This recipe easily doubles.
High Protein Cottage Cheese Pancakes
Ingredients
- 60 g cottage cheese (1/4 cup)
- 1 large egg
- 30 g gluten-free oat flour or 1-to-1 flour (2 tbsp)
- 1/4 tsp baking powder
- 1 tbsp chopped spinach
- 1 tsp milk if the batter is too thick
- 1 tbsp oil for the pan
Flour Swap
- 30 g almond Flour to replace the 1-1 flour
- 1 tsp ground flax seed
Instructions
- Blend all of the ingredients until smooth.
- Cook pancakes in a lightly greased pan over medium-low heat for 2 – 3 minutes per side. ( keep at a lower heat if using almond flour)
- Serve warm with a poached egg or some fruit.
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