Cottage Cheese Hot Cakes
Delight in these fluffy, protein-packed cottage cheese hot cakes made with gluten-free oat flour. Perfect for breakfast or brunch, these hot cakes can be customized with various toppings.
Ingredients
Main ingredients
- 1 cup cottage cheese Use the regular or low-fat variety.
- 3 pieces eggs Room temperature for best results.
- 1/2 cup oat flour Ensure it's gluten-free if necessary.
- 1 tablespoon honey or maple syrup Adjust to taste.
- 1 teaspoon baking powder To help the hot cakes rise.
- 1 pinch salt Enhances flavor.
Cooking aids
- as needed Butter or cooking spray For greasing the skillet.
Instructions
Preparation
- In a mixing bowl, combine the cottage cheese, eggs, oat flour, honey, baking powder, and salt. Mix until all ingredients are well integrated and the batter is fairly smooth, though some lumps are fine.
Cooking
- Preheat your non-stick skillet over medium heat (around 375°F) and add a little butter or cooking spray to coat the surface.
- Pour small portions of the batter onto the skillet, ensuring they aren't overcrowded. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges begin to look set.
- Flip the hot cakes carefully with a spatula and cook for another 2-3 minutes until the opposite side is golden brown.
- Repeat this process with the remaining batter, adjusting the heat if necessary to prevent burning.
Serving
- Serve warm with your favorite toppings, such as fresh fruit, yogurt, or a drizzle of syrup.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. These hot cakes can be stored in the refrigerator for 3-5 days or frozen for up to three months.