Cottage Cheese Pancakes

Sound like a strange combination? It is better than delightful – a happy marriage between crepes and a traditional pancake. Strangely, as light and creamy as these pancakes taste, they contain no leavening agents. I grew up eating a whole wheat “gluten” version of this recipe. When my mother discovered the recipe and made it for the first time…it was so delicious it immediately became the ONLY pancake recipe at our house. 

The taste is designed for “hearty” tasting flour, so it is perfect for many gluten free flours and mixes. I have tried the original recipe with all purpose or unbleached flour and it does not taste quite right (it calls for whole wheat)..this recipe needs an earthy flour. Feel free to experiment with grain/flour substitutions and let the test kitchen know of your success or recommendations. 

Note: For those without a blender or food processor…ricotta can be substituted for cottage cheese and the mixture whisked vigorously to combine.

(Cottage Cheese version must be made in a blender/food processor)

1 cup low-fat cottage cheese
4 eggs
3 Tbsp sugar
1/2 tsp salt
1 tsp vanilla
1 cup gluten free oat flour (for other flour substitutes start with ½ cup)

1/4 cup vegetable oil (optional)
1/2 cup milk
vegetable oil or spray

Preheat griddle or skillet on medium heat for cooking pancakes. Brush/spray pan or skillet with oil.

Add all ingredients to blender jar or food processor. Blend until smooth and creamy. (If too thick add additional milk and blend.) You want about the texture of cultured buttermilk or yogurt…definitely on the thin side of traditional pancake batter.

Pour out batter onto skillet/griddle into individual pancakes and allow to cook until bubbles form and break turn with spatula and cook for an additional minute to complete cooking on the other side.