Wheat Free Cottage Cheese Pancakes

Good morning!

It’s a sunny day, and the birds are singing…it’s fabulous!  And such a relief.  Maybe, just maybe spring is here.  Fingers crossed.  This kind of morning makes me want to make pancakes.  Actually, let’s just be honest here, every morning makes me want to eat pancakes.  They’re the best aren’t they?  I’m a firm believer too, that you can never have too many pancake recipes…especially good-for-you ones that everyone will eat.  Kids included.  ;)

We’ve been eating cottage cheese pancakes for a long time now, but just recently perfected a wheat free version of them.  Now first, I have to say, please don’t be scared off of the whole cottage cheese thing.  The cheese just kind of melts and melds into the pancake…they’re not lumpy and chunky like you might think.  Not at all.

These pancakes are fluffy, creamy, and rich!  Yum.

These pancakes have one extra step more than regular pancakes,
but they’re well worth the nutritious effort!

Wheat Free Cottage Cheese Pancakes
 
Ingredients
Step 1: Dry Ingredients
  • ½ cup oat flour
  • ½ cup brown rice flour
  • ⅓ cup almond flour
  • ⅓ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
Step 2: Wet Ingredients
  • 1 cup milk
  • 1 cup cottage cheese
  • 3 tbsp butter, melted
  • 2 egg yolks
  • 1 tsp vanilla
Step 3
  • 2 egg whites
Instructions
  1. In one bowl combine all the dry ingredients: flours, baking powder, baking soda, cinnamon and salt.
  2. In another bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
  3. Add the milk mixture to the flour mixture and mix until the batter is just combined. Set aside.
  4. Using a mixer, whip the egg whites until stiff peaks form.
  5. Gently fold the egg whites into the batter.
  6. Preheat your griddle to a medium heat. And when you are ready to make your pancakes, use about ¼ cup of batter for each pancake. If you want larger pancakes, use ⅓ cup.
  7. The pancakes are ready to flip when the edges of the pancake appear dry.
  8. Serve with syrup and fresh fruit! Yum!

Recipe adapted from the Joy of Cooking

How scrumptious for a Mother’s Day Brunch, or a special weekend breakfast!  Serve them with syrup and fresh fruit…yum!

Have a delicious day!

If you love pancakes here are more of our favourites:
Wheat Free Quinoa Pancakes
Wheat Free Buttermilk Pancakes
Oatmeal Pancakes
Zucchini Bread Pancakes
Carrot Cake Pancakes
Buttermilk Pancakes 
Peanut Butter Pancakes

Sharing with The 36th Avenue, Live Laugh Rowe, Design Dining & Diapers, Whipperberry, Finding Home, Craft-O-Maniac, Between Naps on the Porch, Chef-in-Training

Comments

  1. I love cottage cheese in pancakes. I like that these are high in protein and not too heavy on carbs like so many pancakes are.

  2. Keep these GF recipes coming, Jo!

    <3
    Nic

  3. Yummy! I’m going to try these as soon as I get home. I’m happy to hear that the weather is great and that it has you in high spirits!

  4. Oh my goodness I REALLY need to try these! I’m always looking for more GF options. It was so great to meet you Jo-Anna, hopefully we can run into each other again sometime soon!

  5. ok these look super yummy! Thanks for sharing the recipe! We love having you at Monday Funday! ;)

  6. So excited to try these, I’ve been on the hunt for a healthy pancake. Sounds like Sunday breakfast is planned! Thank you :-)

  7. Visiting from Monday Funday. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.

    Jennifer
    thejennyevolution.com

  8. If these taste as good as they look, they will become a staple in my house! Pinning!

  9. Those look delicious! I’ve sent the link to some friends with gluten allergies in their families.

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