Gluten-Free Cottage Cheese Pancakes With Chocolate Chips
22 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
I don't do sad, dry gluten-free pancakes; these are protein-packed from cottage cheese, tender in the center with buttery crisp edges, and dotted with melty chocolate chips so no one misses the gluten.
They come together fast for weekday breakfasts or a lazy brunch, and that cottage cheese adds moisture and a little cheesecake vibe that plays perfectly with maple syrup.
Ingredients (3 servings)
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Ingredients:
- 1 cup whole-milk cottage cheese whole-milk cottage cheese 7.69 oz
- 2 large eggs large eggs 2 ct
- ½ cup gluten-free all-purpose flour gluten-free all-purpose flour 0.14 lb
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
- 1 Tbsp maple syrup pure maple syrup 1 Tbsp
- ¼ tsp salt salt
- ¼ cup whole milk whole milk 2 fl oz
- ⅓ cup gluten-free chocolate chips gluten-free chocolate chips 2.64 oz
- unsalted butter (for cooking) unsalted butter 1 oz
How to Make Gluten-Free Cottage Cheese Pancakes With Chocolate Chips
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Prep the cottage cheese
Spoon the cottage cheese into a fine sieve and let it drain for 5 minutes so the batter does not get watery.
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Mix the dry ingredients
In a bowl whisk the gluten-free flour, baking powder, and salt until evenly combined and lump free.
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Whisk the wet ingredients
In a second bowl whisk eggs, vanilla, maple syrup, and milk until smooth and glossy.
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Combine into a batter
Whisk the wet into the dry just until no dry pockets remain, then stop before it gets overmixed.
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Fold in the chocolate
Gently fold in the chocolate chips and the drained cottage cheese so the curds stay visible for texture.
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Rest the batter
Let the batter sit 5 to 10 minutes to hydrate the gluten-free flour for better structure and tenderness.
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Preheat the skillet
Heat a cast-iron or nonstick skillet over medium heat until a drop of water skitters, then add a thin film of butter.
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Cook the pancakes
Portion 2 to 3 tablespoon scoops for small pancakes, cook until bubbles form and edges look set, then flip and cook until the centers spring back when tapped.
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Finish and serve
Wipe and re-butter the pan between batches, stack pancakes on a warm plate, and serve with extra maple syrup.
Substitutions
- Gluten-free all-purpose flour -> certified gluten-free oat flour
- Using oat flour gives a nubbier crumb and warm, nutty flavor while staying tender because the eggs and cottage cheese bring structure.
- Butter -> ghee
- Ghee will not burn as quickly as butter so you get deeper golden color and a clean, toasty flavor without bitter milk solids.
- Chocolate chips -> chopped dark chocolate with a little orange zest
- Chopped chocolate creates irregular pools of melty goodness and the citrus perfume brightens the richness for a bakery-level vibe.
Tips
- Blend or chunk the curds
- For ultra-smooth pancakes pulse the cottage cheese 10 seconds in a blender, or keep the curds intact for custardy pops in each bite.
- Heat control is everything
- Medium heat is your friend because butter browns fast and gluten-free batters need time to set before flipping cleanly.
- Test pancake first
- Make one small pancake to check heat and color, then adjust the flame and batter thickness with a teaspoon of milk if needed.
- Keep them small
- Two to three tablespoon portions cook evenly and flip without breaking, which is especially helpful with gluten-free batters.
- Resting time matters
- Hydrating the flour for 5 to 10 minutes reduces grittiness and prevents the pancakes from crumbling.
- Hold and store smart
- Keep finished pancakes on a wire rack in a 200 F oven, then cool and store in a glass container and reheat in a toaster for crisp edges.
Nutrition Facts *
| Energy | 199 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 4 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter is too runny, what should I do?
- Stir in 1 to 2 teaspoons more gluten-free flour and let it rest another 3 minutes because hydration tightens the batter without making it tough.
- The pancakes are breaking when I flip them, how do I fix that?
- Cook them smaller, wait for the edges to look set and the surface to bubble, and use a wide spatula so you can commit to a single confident flip.
- The outside is browning too fast while the inside is raw, what am I doing wrong?
- Lower the heat to medium-low, wipe the pan, add fresh fat, and give the next batch an extra 30 to 60 seconds before flipping.
- My chocolate keeps scorching in the pan, how can I prevent that?
- Fold chips in right before cooking and keep them mostly inside the batter rather than sitting on the surface that contacts the pan.
- Can I make these ahead and freeze them?
- Yes, cool completely, freeze in a single layer then store stacked with parchment, and reheat from frozen in a toaster or 350 F oven until hot and crisp.
- Can I make them smoother without visible curds?
- Blend the cottage cheese with the milk and eggs before combining with the dries, which yields a silky batter and uniform crumb.
Serving Suggestions
Serve with a small pat of salted butter, a drizzle of warm maple, and a handful of fresh berries for a bright pop that cuts the chocolate richness.
For a weekend flex, add a whisper of cinnamon to the batter and top with Greek yogurt and chopped toasted almonds for creamy-crunchy contrast.
More pairings:
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