Cottage Cheese Pancakes with Rice Flour
Healthy, low-calorie, fluffy, and very tasty! These cottage cheese pancakes are made with rice flour, fat-free cottage cheese, and no sugar. Perfect for breakfast.
Updated : 19 August, 2025
Easy
About 20 min.
Ingredients
300 grams
Curd
1
Eggs
1 tablespoon
Rice flour
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any fat level cottage cheese can be used, but for healthier pancakes, choose fat-free. Use high-quality, natural cottage cheese; do not use grainy or overly soft types - they may not hold together.
Step 2
Place cottage cheese in a bowl and add an egg. Wash eggs thoroughly before use, as even clean-looking shells can carry harmful bacteria. A food-safe brush and cleaning solution are best. Add a pinch of salt. Optional: add a sweetener, though none is used here for extra healthiness.
Step 3
Mash cottage cheese with egg using a fork until smooth. Then add rice flour. You can also substitute with corn or oat flour.
Step 4
Mix the dough well again. If too wet, add a little more flour. This depends on cottage cheese moisture, egg size, and flour properties. Dough should hold shape well.
Step 5
Shape the pancakes: sprinkle a board with a little flour, scoop a portion of dough with a spoon, and form a “disc” by hand. Roll each pancake in flour. For even shapes, press gently with an inverted glass. From 300 g (10.5 oz) of cottage cheese, 5-6 pancakes can be made.
Step 6
Heat a non-stick pan over medium heat. Lightly brush with vegetable oil (just a tiny amount to avoid excess fat). Fry pancakes until golden on one side, then flip to cook the other side.
Step 7
Serve with honey, fresh berries, or a healthy syrup (like date syrup). Low-calorie sour cream or natural yogurt also works as a sauce. Enjoy!