Description
Delicious and fluffy gluten-free chocolate cottage cheese pancakes made with almond and cassava flours, packed with protein and topped with a rich, creamy chocolate maple sauce. Perfect for a wholesome breakfast or brunch that combines indulgence with nutrition.
Ingredients
Pancakes
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup milk (almond milk recommended)
- 3 tablespoons oil (avocado oil recommended)
- 2 tablespoons cane sugar
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/3 cup cassava flour (or tapioca flour)
- 3 tablespoons cocoa powder
- 1 scoop chocolate protein powder
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Chocolate Maple Sauce
- 1/2 cup cottage cheese
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the batter: In a blender or food processor, blend together the eggs, 1/2 cup cottage cheese, avocado oil, cane sugar, apple cider vinegar, and vanilla extract until smooth. Then, add the dry ingredients: almond flour, cassava flour, cocoa powder, chocolate protein powder, baking powder, cinnamon, and salt. Pulse to combine. Gradually add the almond milk just until the batter is thick but pourable.
- Cook the pancakes: Heat a non-stick skillet or a pre-heated griddle over medium to low heat. Lightly grease with oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until pancakes are cooked through and golden brown. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
- Prepare the chocolate maple sauce: In a clean blender or food processor, combine 1/2 cup cottage cheese, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a small amount of water or milk to reach the desired pourable consistency.
- Serve: Serve the warm chocolate pancakes stacked with generous spoonfuls of the creamy chocolate maple sauce drizzled on top for a rich and satisfying breakfast treat.
Notes
- Use almond milk for a richer flavor and a dairy-free option.
- Cassava flour can be substituted with tapioca flour if unavailable.
- The batter should be thick but pourable; adjust milk quantity as needed.
- Cook pancakes on medium-low heat to avoid burning and to ensure even cooking.
- Store leftover sauce in an airtight container in the fridge for up to 3 days.
- This recipe is naturally gluten-free and high in protein, ideal for a wholesome breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
