Gluten free cottage cheese pancakes
*Recipe is in Australian cups and measures. Use gram and ml for international accuracy. Australian tablespoons are 20ml as opposed to the more common 15ml.
Ingredients
Wet ingredients:
- 500 g cottage cheese see notes
- 2 extra large eggs (45-55g weighed out of shell)
- 50-75 g maple syrup or caster sugar
- 40 ml (2 tablespoons)* neutral oil
To finish:
- 175 g fine white rice flour
- 25 g tapioca flour see notes
- 1/4 teaspoon (1.5g) baking soda (not baking powder)
- Lemon zest (optional, to taste)
- 60- 125 ml (1/4 – 1/2 cup)* milk of choice to achieve the right batter consistency - ONLY AS NECESSARY (see notes)
- Vanilla bean extract or paste optional to taste
To cook/serve:
- Neutral oil or butter for frying optional
Instructions
- Blend the wet ingredients in a food processor until smooth. Set aside.
- Whisk together the flours, baking soda and optional lemon zest in a medium mixing bowl.
- Pour the blended mixture into the dry ingredients, scraping as much batter as possible from the blender.
- Whisk to combine, then assess your batter. The ideal consistency for these pancakes is just spoonable. The batter should not be so thick that it doesn’t drizzle off the spoon. However, it also shouldn’t be too runny that it doesn’t stay on the spoon. I like to spoon the batter into the pan, then have the ability to spread it with ease into the shape I want without it spreading much by itself. That is the consistency I aim for.
- Add milk to reach this consistency (if you need to) and the vanilla, if you are using it. Only add milk if you need it - see notes below.
- Heat a good quality pan thoroughly over a medium heat. Once thoroughly heated, turn the heat down and add a small amount of oil or butter. Spoon around 2 tablespoons of batter into the pan and use a spoon to spread it to your desired shape.
- Cook until the top is bubbling, then flip and cook 2-3 minutes longer or until cooked through. The centre of the pancake should feel solid and not yielding if you press it with your finger.
- Adjust the heat based on the first pancake before cooking the rest of the pancakes. I generally get about 9-11 pancakes per batch using 2 tablespoons of batter per pancake.
- I generally find you no longer need to add butter or oil (if you don't want to) after the first few pancakes provided the pan has reached the right heat.
- Serve immediately with toppings of your choice. Leftovers keep well in an airtight container in the fridge.
Notes
- See ingredient notes in the body of the post for any potential substitutions.
- You can make this recipe with all rice flour, if you like. Simply use 200g fine white rice flour and omit the 25g tapioca flour/starch.
- How much milk you add (if you need to add any) is really dependent on the cottage cheese you use and how absorbent your rice flour is. When using the same bag of rice flour, I found that Brancourts cottage cheese needed no milk at all, while Bulla brand needed 125ml (1/2 cup)*. You need to assess your batter as per the description of how thick the batter should be and add milk accordingly. I found that with the Brancourts batter, it easily poured out of my blender and into the bowl. With the Bulla batter, I had to encourage it out a little with a spoon. This is a decent indicator as to whether or not you might need to add milk.
- These pancakes are only lightly sweet.
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