Dessert

Gluten Free Cottage Cheese Pancakes Recipe

ByThomas Greene October 15, 2025October 15, 2025

Introduction

These gluten-free cottage cheese pancakes are fluffy, protein-packed, and easy to make. They combine the creamy tang of cottage cheese with the natural sweetness of maple syrup, perfect for a nourishing breakfast or brunch.

A stack of six thick, golden-brown pancakes sits on a white plate with small dark specks, placed on a white marbled surface. The pancakes are fluffy with visible pieces of berries inside, showing a soft texture with slight browning on the edges. On the top pancake, there is a dollop of white cream mixed with purple syrup and a generous pile of shiny, dark blueberries. More blueberries are scattered around the plate along with some amber syrup pooling near the base of the stack, creating a colorful and inviting contrast. The background is white with a subtle herringbone pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
1/2 cup low fat or regular cottage cheese (preferably cultured)
1 tbsp maple syrup
1/2 cup almond milk (or any milk of choice)
1 tsp vanilla extract
1.5 cups oat flour (or gluten-free 1:1 flour blend or all-purpose flour)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Blueberries (for serving)
Yogurt (for serving)
Maple syrup (for serving)

Instructions

Step 1: In a mixing bowl, whisk the eggs well until combined.
Step 2: Add cottage cheese, maple syrup, vanilla extract, and almond milk to the eggs. Mix thoroughly.
Step 3: Fold in oat flour, salt, baking powder, and baking soda until a thick batter forms.
Step 4: Preheat a skillet over medium heat and grease with non-stick spray or butter.
Step 5: Pour 1/4 cup of batter onto the skillet. Cook until bubbles appear at the edges, about 2-3 minutes, then flip and cook for another 2 minutes.
Step 6: Serve warm with yogurt, fresh blueberries, and a drizzle of maple syrup.

Tips & Variations

For fluffier pancakes, separate the eggs and beat the whites until stiff before folding them into the batter.
Swap oat flour for a gluten-free 1:1 baking flour or all-purpose flour if preferred.
Add cinnamon or lemon zest to the batter for extra flavor.
Try mixing fresh or frozen berries directly into the batter for fruity pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Pancakes can also be frozen; separate layers with parchment paper and freeze for up to one month.

How to Serve

A stack of six thick, golden-brown pancakes with a slightly uneven texture, showing bits of cooked fruit or nuts inside each layer. On top of the pancakes is a dollop of white cream with a pile of shiny, dark purple blueberries glistening with syrup. More blueberries are scattered around the base of the stack on the white speckled plate. A warm amber syrup is poured over the pancakes and pooling around the plate, adding shine and a sticky texture. The plate sits on a white marbled surface with a subtle pattern in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with gluten-free 1:1 flour blend or all-purpose flour if you do not require the recipe to be gluten-free.

Is it necessary to use cottage cheese?

Cottage cheese adds moisture and protein, but you can substitute with ricotta or Greek yogurt, although texture and flavor will slightly vary.