Gluten Free Protein Pancakes are a quick high-protein stack made from cottage cheese, oats and egg whites — perfect for an active morning when you need sustained energy without gluten.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 2
Ingredients
- 1/2 cup low-fat cottage cheese
- 1/2 cup rolled oats (certified gluten-free if needed)
- 7 egg whites (or 1 cup liquid egg whites)
- 1 drop vanilla extract
- Cooking spray
Directions
- Blend batter. Combine cottage cheese, oats, egg whites and vanilla in a blender and blend until smooth and slightly aerated. Let batter rest 1–2 minutes to hydrate the oats.
- Preheat griddle. Heat a nonstick griddle or skillet over medium heat; coat lightly with cooking spray.
- Cook pancakes. Drop batter by 1/4-cup scoops onto the griddle. Cook until bubbles form and edges set, 3–4 minutes. Flip and cook 2–3 minutes more until golden. Repeat with remaining batter.
- Serve. Top with fresh berries, Greek yogurt or a drizzle of pure maple syrup.
Cook’s Note
- For extra lift fold in 1/4 tsp baking powder. Use blended frozen berries to add fruity flavor without extra sugar.
Nutrition Facts (per serving)
Calories 193 • Fat 4g • Saturated Fat 2g • Cholesterol 8mg • Sodium 423mg • Carbs 16g • Fiber 2g • Sugars 1g • Protein 22g • Calcium 53mg • Potassium 312mg