Determined, I decided to substitute ground flax seed and water for the missing eggs — flax is a useful substitute to know about if you cannot eat eggs. What a revelation! I expected passable pancakes. I got marvelous, velvety pancakes, even better tasting than before.

A few years ago, I had trouble finding any version of cottage cheese pancakes on the web. But, recently, I saw a wheat flour version demonstrated on Nigella Feasts. Nigella Lawson calls her recipe cheesecakelets . (Wish I’d thought of that name first!). Her recipe is quite different from mine, but her sentiment and affection for it are mirrored by my family.

I hope these pancakes are a revelation and a new favorite for your family too!

Update: I have now attempted this recipe without any eggs at all and am happy to report that it works! You will want to make the batter slightly thinner and make certain to cook each side of the pancake well before turning. Hopefully this is good news for those of you who are allergic/sensitive to eggs in addition to gluten.

Cottage Cheese Pancakes

Preheat griddle or skillet on medium heat for cooking pancakes. Brush or spray the surface with oil.

Add all ingredients to blender or food processor. Blend until smooth and creamy. (If too thick, add additional milk and blend.) You want the finished product to have the texture of cultured buttermilk or…house paint…definitely thinner than traditional pancake batter.

Pour batter into individual pancakes (smaller cakes 4 inches/10 cm  across are easier to manage and turn). Allow to cook until bubbles form and break. Turn with a spatula and cook for an additional minute to complete cooking on the other side.

These waffles taste of the holidays with warm spice and mellow pumpkin..the additional bonus is that this recipe allows for guests to get up at different times and prep their waffle from the batter…OR the recipe is moist enough that you can make the waffles ahead of time (store in the fridge or freezer)…then just reheat in a low oven, toaster, or in the microwave.

Of course this is also the perfect recipe for a day off or weekend brunch. To make it even more special you can serve with special syrups (homemade or purchased), a selection of fruit toppings, or just a dollop of whipped cream.

Enjoy!

Gluten Free Pumpkin Waffle Recipe (Great For Holidays)

Makes 8-12 waffles. (serves 4-6)

Preheat waffle iron to desired heat setting.

Place dry ingredients together in a bowl and combine.

Beat wet ingredients together in a separate bowl with electric hand mixer or whisk. Add dry ingredients to wet gradually. If mixture is too thick adjust by adding additional water.

Grease or spray waffle iron. Load batter into waffle iron using a spoon. Underfill as the mixture will rise and spread (our iron takes about 5 heaping Tablespoons). Bake until golden brown. Makes 8-12 waffles. Serve with your favorite syrup and toppings.

Perhaps like you, I found gluten free waffles a bit of a challenge. Numerous versions were attempted in the Test Kitchen before settling on this one, which is a riff on a Scandinavian waffle recipe. The dairy adds delicious tang and tenderness, while the flour combination adds the necessary structure.

Add-ins such as pecans or frozen blueberries are terrific with this recipe. Add them after loading the waffle iron with batter and sprinkle on top just before shutting the lid. Some may even want to throw in some bacon…yum! The pumpkin version (listed below) was developed for the Christmas holiday and was quite a hit!

You can refrigerate or freeze the leftovers (if there are any). Make several batches just so you can pull them out of the freezer on a whim. I typically reheat in the microwave although I imagine a toaster would be just as effective.

What are your thoughts on this breakfast classic?

Gluten Free Waffle Recipe

If you do not have ricotta cheese on hand there are several substitutions: 2 cups cottage cheese blended smooth or 8oz pkg cream cheese and 1 cup buttermilk or 2 cups sour cream. Basically you need 2 cups of dairy. Let me know what substitutions were successful for you. 

Preheat waffle iron to desired heat setting. 

Place dry ingredients together in a bowl and mix. Beat wet ingredients together in a separate bowl with electric hand mixer or wisk. Add dry ingredients to wet gradually. If mixture is too thick adjust by adding additional water. 

Grease waffle iron. Place batter into waffle iron using a spoon. Underfill as the mixture will rise and spread (our iron takes about 5 heaping Tablespoons). Bake until golden brown. Makes 8-12 waffles. 

Serve with your favorite syrup and toppings. 

Gluten Free Pumpkin Waffle Recipe (Great For Holidays)

Same Directions as above…

Cottage Cheese Pancakes

Sound like a strange combination? It is better than delightful – a happy marriage between crepes and a traditional pancake. Strangely, as light and creamy as these pancakes taste, they contain no leavening agents. I grew up eating a whole wheat “gluten” version of this recipe. When my mother discovered the recipe and made it for the first time…it was so delicious it immediately became the ONLY pancake recipe at our house. 

The taste is designed for “hearty” tasting flour, so it is perfect for many gluten free flours and mixes. I have tried the original recipe with all purpose or unbleached flour and it does not taste quite right (it calls for whole wheat)..this recipe needs an earthy flour. Feel free to experiment with grain/flour substitutions and let the test kitchen know of your success or recommendations. 

Note: For those without a blender or food processor…ricotta can be substituted for cottage cheese and the mixture whisked vigorously to combine.

(Cottage Cheese version must be made in a blender/food processor)

Preheat griddle or skillet on medium heat for cooking pancakes. Brush/spray pan or skillet with oil.

Add all ingredients to blender jar or food processor. Blend until smooth and creamy. (If too thick add additional milk and blend.) You want about the texture of cultured buttermilk or yogurt…definitely on the thin side of traditional pancake batter.

Pour out batter onto skillet/griddle into individual pancakes and allow to cook until bubbles form and break turn with spatula and cook for an additional minute to complete cooking on the other side.

I wrote two introductions for this post: The first was, “I named this recipe Tortola Granola because I liked the way it rhymed.” The second was J. Peterman-esque:

Pure white sails luffed in the wind as I looked up into the bluest sky you have ever seen one perfect spring morning. The sound of the tall ship weighing anchor in Road Town harbour at Tortola in the British Virgin Islands woke me. I had slept under the stars on a deck mat that night. Rocked by waves and gentle breezes, it was the best night’s sleep I had had in years. I could smell breakfast being prepared, rich in the spices of the tropics. I could understand how those spices stirred explorers of centuries past to leave family, home, and safety, climb aboard similar vessels, and set sail for treacherous waters…often never to return.

I was hungry. Breakfast was delicious. On an intimate schooner in the Carribean with a Master Bahamian Chef in the galley, how could it not be sumptuous?

This recipe satisfies my craving for an affordable, nutty, and buttery granola flavored with the world’s favorite tropical spice: vanilla. Formerly, I was purchasing a fairly expensive granola to satisfy my yearning for this morning treat. I continued to experiment in the test kitchen with extracts and ingredients until I found the combination that tastes like morning on my own private island.

This version is both crunchy and chewy. I have never found a commercial or homemade granola that is chewy AND crunchy, so I am pleased to unveil this one! As an added bonus, this version contains plenty of tasty fiber.

No problem mon, this is no more effort than baking a batch of cookies. Let me know how yours turns out.

Tortola Granola
or Paradise Lost Granola Recipe

Position rack in middle of oven and preheat to 300°F. Spray a large baking sheet (or two smaller ones) with nonstick spray or place parchment paper in the bottom.

Mix oats, flax, and nuts in a large bowl. In a smaller bowl combine the extracts with the brown sugar. Pour into the large bowl with first 3 ingredients and stir together thoroughly.

Combine oil, honey, and white sugar in a small saucepan. Bring just to a boil over medium heat. Immediately pour hot liquid over the mixture in the large bowl and stir well. Toss mixture until it is thoroughly coated.

Spread granola on prepared baking sheet(s). Bake until golden brown, about 15-17 minutes. Rotate pan half way through baking for even color. Transfer sheet to rack and cool completely before breaking granola apart and storing in airtight container.