There's something so satisfying about making a meal entirely from scratch, and these gluten-free pancakes with homemade cottage cheese bring that comfort to a whole new level. Light, fluffy, and packed with wholesome ingredients, this recipe is perfect for a leisurely breakfast or brunch. The cottage cheese adds a creamy, protein-rich twist to the classic pancakes, making them both delicious and nutritious. Whether you're serving them up with fresh fruit, a drizzle of honey, or your favorite syrup, these pancakes are sure to be a new favorite in your gluten-free kitchen!
Homemade Cottage Cheese
4 liters organic whole milk or soy milk for vegan cottage cheese (nut milks do not work)
3/4 cup white or apple cider vinegar
1 teaspoon salt
3 tbsp heavy cream
Pour milk into a large, heavy-bottomed pot. Heat slowly to 190°F/88°C stirring regularly so the milk doesn’t burn on the bottom of the pot.
Remove from heat, pour in vinegar and stir a few times. Cover and let rest for 30 minutes.
Meanwhile, line a colander with a clean piece of doubled cheesecloth or a tea towel. Place the colander over another bowl to catch any liquid (whey) that drips out.
Spoon the solids from the pot into the lined colander. Let drain for 30 minutes.
Gather the ends of the cloth tightly together and form a cloth-wrapped ball of cheese. Holding this in one hand, run cold water over the ball, kneading and squeezing it with your other hand until the entire ball of cheese is cool.
Dump the cheese out of the cloth into a bowl and use a spoon to break it into small curds. Stir in salt to taste.
For creamy cottage cheese, stir in heavy cream 2 tablespoons at a time until it reaches the desired consistency. Check taste and add more salt if needed.
Chill for at least 1 hour then stir before serving. Use up within 1 week.
Pancakes
1 heaped cup (250g) cottage cheese
3 eggs
1 tsp. of vanilla extract
1 tbsp. of coconut sugar
3 heaped tbsp. GF flour
Place the cottage cheese into a bowl, add egg yolks (keep the whites separate) and crush everything with a fork. Add in the flour and mix thoroughly.
Whisk the egg whites into a stiff foam and add to the cheese mixture. Gently combine the ingredients.
Heat a dry, non-stick pan and fry the pancakes (about 2 tbsp. of batter per pancake) in batches, for about 3 minutes, until the bottom is slightly browned. Turn and cook for another 2 minutes.
Suggested Toppings
Fresh fruit and pure local maple syrup
Nutbutter, sliced bananas & chocolate syrup
Blueberries and vanilla yogurt (pictured)
Sliced bananas and honey
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