Name: Flourless Cottage Cheese Pancakes Recipe
Ingredients: 1 cup Cottage Cheese: This is the star of the show! Opt for full-fat or low-fat cottage cheese depending on your preference. Full-fat will yield richer pancakes, while low-fat keeps things lighter. Small curd or large curd will both work, but small curd tends to blend more smoothly.; 2 Large Eggs: Eggs act as a binder, holding the pancakes together and adding richness. They also contribute to the protein content and fluffy texture.; 1/4 cup All-Purpose Flour (or Gluten-Free Blend for Gluten-Free Pancakes): While these are called flourless cottage cheese pancakes, a small amount of flour (or gluten-free alternative) helps to improve the texture and prevent them from being too delicate. This small amount is key to achieving that perfect pancake consistency. For a truly flourless option, you can substitute with 2 tablespoons of coconut flour or almond flour, but be aware this will slightly alter the texture and may require adjusting liquid.; 2 tablespoons Sugar (or Maple Syrup/Honey): A touch of sweetness enhances the flavor. Granulated sugar works perfectly, but you can also use maple syrup or honey for a more natural sweetness and slightly different flavor profile. Adjust the amount to your sweetness preference.; 1 teaspoon Vanilla Extract: Vanilla extract adds a warm, comforting flavor that complements the cottage cheese and sweetness. Use pure vanilla extract for the best flavor.; 1/2 teaspoon Baking Powder: Baking powder is the leavening agent that makes the pancakes light and fluffy. Ensure your baking powder is fresh for optimal results.; 1/4 teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness.; Butter or Oil for Cooking: For greasing the pan, you can use butter for a richer flavor or a neutral oil like coconut oil or vegetable oil. Butter will impart a slightly nutty flavor and help with browning.

Ingredients

Scale

1 cup Cottage Cheese: This is the star of the show! Opt for full-fat or low-fat cottage cheese depending on your preference. Full-fat will yield richer pancakes, while low-fat keeps things lighter. Small curd or large curd will both work, but small curd tends to blend more smoothly.

2 Large Eggs: Eggs act as a binder, holding the pancakes together and adding richness. They also contribute to the protein content and fluffy texture.

1/4 cup All-Purpose Flour (or Gluten-Free Blend for Gluten-Free Pancakes): While these are called flourless cottage cheese pancakes, a small amount of flour (or gluten-free alternative) helps to improve the texture and prevent them from being too delicate. This small amount is key to achieving that perfect pancake consistency. For a truly flourless option, you can substitute with 2 tablespoons of coconut flour or almond flour, but be aware this will slightly alter the texture and may require adjusting liquid.

2 tablespoons Sugar (or Maple Syrup/Honey): A touch of sweetness enhances the flavor. Granulated sugar works perfectly, but you can also use maple syrup or honey for a more natural sweetness and slightly different flavor profile. Adjust the amount to your sweetness preference.

1 teaspoon Vanilla Extract: Vanilla extract adds a warm, comforting flavor that complements the cottage cheese and sweetness. Use pure vanilla extract for the best flavor.

1/2 teaspoon Baking Powder: Baking powder is the leavening agent that makes the pancakes light and fluffy. Ensure your baking powder is fresh for optimal results.

1/4 teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness.

Butter or Oil for Cooking: For greasing the pan, you can use butter for a richer flavor or a neutral oil like coconut oil or vegetable oil. Butter will impart a slightly nutty flavor and help with browning.

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Instructions

Step 1: Blend the Wet Ingredients

In a blender or food processor, combine the cottage cheese, eggs, sugar (or sweetener of choice), vanilla extract, and salt.

Blend until the mixture is completely smooth and creamy. This step is crucial for achieving a light and airy texture. Blend for at least 30 seconds to ensure all the cottage cheese curds are broken down. If using a food processor, you may need to scrape down the sides a couple of times to ensure even blending.

Step 2: Incorporate the Dry Ingredients

Add the flour (or gluten-free blend) and baking powder to the blender or food processor.

Pulse a few times to just combine the dry ingredients with the wet mixture. Be careful not to overmix. Overmixing can develop gluten (if using wheat flour), leading to tougher pancakes. You want to mix just until the flour is incorporated and no dry streaks remain. If you don’t have a blender or food processor, you can whisk the wet ingredients together in a bowl and then whisk in the dry ingredients until just combined.

Step 3: Prepare Your Cooking Surface

Heat a lightly oiled griddle or non-stick frying pan over medium heat. The heat is crucial – too low and the pancakes will be pale and dense; too high and they’ll burn on the outside before cooking through. Medium heat allows for even cooking and beautiful browning.

To test if the pan is hot enough, flick a drop of water onto the surface. If it sizzles and evaporates quickly, the pan is ready.

Step 4: Cook the Pancakes

Pour 1/4 cup of batter onto the hot griddle or pan for each pancake. Don’t overcrowd the pan; cook in batches if necessary. Spacing them out allows for even cooking and easy flipping.

Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. The bubbles are a visual cue that the pancakes are ready to be flipped.

Flip the pancakes gently with a spatula. Cook for another 1-2 minutes on the second side, until golden brown and cooked through. They should be slightly firm to the touch and spring back when gently pressed.

Step 5: Keep Warm (Optional)

If you’re making a large batch and want to keep the pancakes warm while you cook the rest, preheat your oven to 200°F (95°C).

Place the cooked pancakes on a baking sheet in a single layer and keep them warm in the oven until ready to serve. This prevents them from getting cold and soggy while you finish cooking.

Step 6: Serve and Enjoy!

Serve the flourless cottage cheese pancakes immediately while they are warm and fluffy.

Get creative with toppings! (See the “How to Serve” section below for delicious serving suggestions).

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 8-12 grams
Sodium: 300-400 mg
Fat: 10-15 grams
Saturated Fat: 5-8 grams
Carbohydrates: 20-25 grams
Fiber: 1-2 grams
Protein: 15-20 grams
Cholesterol: 150-200 mg