Description
Gluten-Free Cottage Cheese Pancakes with Blueberries. Protein-packed and super tasty. With a lactose-free option & low FODMAP friendly!
Ingredients
Scale
- 100 g (3.5 oz)(lactose-free) cottage cheese
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup, plus extra for serving
- 3 tbsp lactose-free milk
- 2 eggs
- 125 g (about 1 cup) gluten-free flour mix
- 1 ½ tsp baking powder
- ¼ tsp xanthan gum
- ⅛ tsp salt
- 50 g (1/3 cup) fresh blueberries, plus extra for serving
- Optional: a little butter for serving
Instructions
- Add all the wet ingredients to a blender and blend until smooth. You can also mix them in a bowl by hand, the batter will just be a bit lumpier due to the cottage cheese.
- In a separate bowl, stir together the gluten-free flour mix, baking powder, xanthan gum, and salt.
- Add the dry ingredients to the wet and mix until you have a smooth batter. If the batter is too thick, you can add a splash of lactose-free milk.
- Spray a non-stick pan with cooking spray or use a bit of butter or oil. Spoon in batter for 3–4 pancakes at a time. I like using a ¼ cup measuring scoop so the pancakes are all about the same size.
- Cook the pancakes for a few minutes on each side until golden and cooked through.
- Serve with extra blueberries, a little butter, and a drizzle of maple syrup
Notes
*Cottage cheese is low FODMAP in small portions. At 60 grams or more, it contains a moderate amount of lactose. So if you’re in the elimination phase of the FODMAP diet, it’s best to stay below that limit. You can safely enjoy half a serving of this recipe.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 441
- Sugar: 10
- Fat: 17
- Carbohydrates: 58
- Fiber: 4
- Protein: 18