This is the best gluten free pancake recipe. The pancakes have a delicate texture that just melts in your mouth. Even more, these fluffy gluten free pancakes made without special gluten free flour blend.
Gluten Free Pancakes Are Delicious
Love pancakes? But looking for something gluten free? These fluffy pancakes are the perfect solution.
They’re low in carbs and high in protein. But most importantly, they are delicious.
Unlike other recipes, they are not made with a gluten free flour blend. Instead, they are naturally gluten free based on 3 simple main ingredients.
Made with just 3 main ingredients, these gluten free pancakes have a delicate yet fluffy texture that you’re going to love. Keep reading to get my go-to tips for whipping up a batch.
Gluten Free Pancakes with Almond Flour and Cottage Cheese
These gluten free pancakes are a combination of two of my popular breakfast recipes.
Both of the recipes are also gluten free if you want to check them out.
My Cottage Cheese Pancakes with Oats is the first pancake recipe on The Worktop I made with cottage cheese. They're also naturally gluten-free and high in protein.
The Keto Cream Cheese Pancakes are low carb. But they are a bit thinner. I love them, although they are a different pancake style.
So, I decided to take what I loved about both recipes. And voila! I came up with these fluffy gluten free pancake.
Why do I like to use cottage cheese in pancakes?
Cottage cheese isn’t a traditional pancake ingredient. However I personally love it. That's because it:
- Adds a slightly tangy, rich flavor
- Results in a tender, melt in your mouth texture
- Provides a boost of protein
- Is a good source of calcium
There are many ways to make gluten free pancakes
If you search for gluten free pancakes, you’ll come across various recipes. However most of them use a store bought gluten free flour blend.
This recipe does not. This pancake recipe is naturally gluten free, without a special flour blend.
Personally, I like using 3 main ingredients for gluten free pancakes:
- almond flour, and
- either cottage cheese or cream cheese.
Cream cheese works really well in pancakes. As such, I use it in my Keto Cream Cheese Pancakes. Plus, it makes the texture super creamy.
However I find that cottage cheese makes the pancake fluffier. This recipe also uses a bit of baking powder to help with the fluff.
But there's a tried and tested method I'll describe below. Using the method will give you very fluffy gluten free pancakes.
These pancakes are free of added sugars
To keep my gluten free pancakes simple, I don’t add any sugar to the batter.
As a result, these pancakes are super versatile. They can be enjoyed with either sweet or savory toppings.
Is almond flour okay on a gluten free diet?
Yes! Almond flour is gluten free. It's also low-carb and keto-friendly. Essentially, it’s just made from grinding whole almonds into a flour consistency.
When buying almond flour there are two main options: blanched or unblanched.
Blanched almond flour is slightly lighter and fluffier. That makes it a good option when you’re making delicate pastries like macaroons.
However for most recipes, I recommend using unblanched almond flour. It’s less processed. Therefore, it retains more of the minerals and fiber from the almonds.
So, to make these pancakes as healthy as possible, I recommend using an unblanched almond flour in this recipe. As a benefit, you'll get more fiber, calcium, iron, and vitamin E!
How to make these cottage cheese pancakes
Making these pancakes is very easy. But you will need a blender. Using one will make the batter nice and smooth.
To make this breakfast, you’ll need just a handful of ingredients:
- Cottage cheese
- Almond flour
- Baking powder
- Butter, for cooking
Tips for making fluffy gluten free pancakes
Now, these pancakes aren’t as fluffy as typical processed pancakes. However, they still have a wonderfully soft, melt-in-your-mouth texture.
By combining all the ingredients in a blender, it helps to beat in more air. And more air = fluffier pancakes.
However, you’ll still want to let the batter sit for 5 minutes before cooking. That way it isn’t too bubbly.
Baking powder is also important. During cooking it will help the batter rise by creating bubbles inside the pancakes.
How to handle the thin batter
This recipe makes a thin batter. And making pancakes with a thin batter can be tricky.
TIP: Make sure to use a flat bottom pan. That way the batter stays put.
Be careful of older pans. They can become warped. As such, they may cause your batter to run one way or another.
Another helpful tip is to drop batter onto the preheated pan slowly. Drop 1 tablespoon at a time. This way, the batter will start cooking as it hits the pan. As such, it won’t run away too quickly.
I also keep a spatula nearby to help reel in runaway batter.
Toppings for these pancakes
To add a bit of sweetness while keeping this pancake healthy, I have a few recommendations. Try topping your pancakes with low-sugar fruits. For example, blueberries, blackberries, raspberries, or strawberries.
More pancake topping ideas:
- Crumbled, crispy bacon
- Pat of butter
- Smoked salmon and crème fraîche
- Nut butters such as almond butter, peanut butter, or seed butter
- Sugar-free maple flavored syrup. Here's one made with monk fruit
- Sugar-Free Low-Carb Cinnamon Butter
How to make a complete gluten free breakfast
These cottage cheese pancakes are a good start.
Of course, there are many other recipe options out there. Some other gluten free breakfast recipes on The Worktop include:
- Overnight Chia Seed Pudding
- Chinese Steamed Eggs
- Cream Cheese Scrambled Eggs
- Cottage Cheese Breakfast Bowls
These gluten free pancakes are delicious
Regardless of whether you’re following a gluten free diet or simply looking for a gluten free pancake option, this recipe is for you. I really hope this fluff pancake recipe makes it on your table soon.
It’s definitely a recipe we make when we are craving pancakes. It's filling and nutritious. Any questions? Feel free to ask in the comments below.
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- ½ cup cottage cheese
- 3 large eggs
- 6 tablespoons almond flour
- 1 teaspoon baking powder
- 1 tablespoon oil
- pinch salt
- butter - for cooking
- Blend together all the ingredients. Transfer the batter into a bowl. Allow to sit for about 5 minutes so some of the bubbles settle and pop. The batter will be thin. If you prefer, you can add up to 2 tablespoons more almond flour.
- Preheat a skillet to medium to medium-high heat (I fluctuate between 6/9 and 7/9 heat setting on my stove). Brush some butter on the pan.
- Make the pancakes by dropping on the batter 1 tablespoon at a time. Because the batter is thin, you may need to use your spatula to help shape the pancakes into rounds and to prevent the batter from running off. Cook until the edges look dried, the tops are nearly set, and the bottom is golden brown, about 1 ½ minutes. Gently flip then cook for an additional 30 seconds - 1 minute, until the pancakes are done.
- Transfer to a plate and serve immediately.