For extra flavor, add a pinch of cinnamon or nutmeg to the batter. To make the pancakes even lighter, try whipping the egg whites to soft peaks before gently folding them into the other ingredients. These pancakes are best served fresh. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a microwave or skillet.
Gluten Free Protein Pancakes
-
PREP TIME10 mins
-
COOK TIME10 mins
-
TOTAL TIME20 mins
-
SERVING2 People
-
VIEWS45
Start your day with a stack of these light and fluffy gluten-free protein pancakes! A deliciously simple way to boost your protein intake, perfect with fresh berries or a drizzle of honey.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol8 mg
-
Fiber2 g
-
Protein22 g
-
Saturated Fat2 g
-
Sodium423 mg
-
Sugar1 g
-
Fat4 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepCombine cottage cheese, rolled oats, egg whites, and vanilla extract in a blender.
02
StepBlend until completely smooth. (Approximately 1 minute)
03
StepHeat a lightly oiled griddle or non-stick skillet over medium heat.
04
StepPour 1/4 cup of batter onto the hot griddle for each pancake.
05
StepCook until bubbles form on the surface and the edges appear set. (3-4 minutes)
06
StepFlip the pancakes and cook until golden brown on the other side. (2-3 minutes)
07
StepRepeat with remaining batter, keeping the cooked pancakes warm.
08
StepServe immediately with your favorite toppings.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Jermey Collins
May 19, 2025Perfect for a quick and healthy breakfast. I add a scoop of protein powder for an extra boost.
Edwin Littel
May 4, 2025These are great for meal prepping. I make a big batch on Sunday and have breakfast ready for the week.
Layne Hilll
Mar 27, 2025These are so easy and delicious! My kids love them with berries and a little honey.
Neoma Zboncak
Jan 17, 2025I was skeptical about the cottage cheese, but it makes the pancakes so moist and fluffy!
Roy Haag
Dec 6, 2024I've made these several times and they always turn out great. Thanks for the recipe!