This is my go to “Gluten Free Protein Pancake” recipe that is to die for. Since going gluten free almost 4 years ago, I’m constantly in search of alternatives and ways to create yummy favorites that won’t upset my stomach or cause headaches. I’ve tried a number of different recipes and tricks (and if you’ve cooked with rice flour or other alternatives before, you know how difficult the consistency and texture can be to work with… and that’s not even taking into account the taste!)
So here it is, ladies and gents! My super simple, guilt-free, good for you, gluten free and protein loaded pancake recipe!
GLUTEN FREE PROTEIN PANCAKES
- 1/2 cup rolled oats
- 1 tbsp GF all purpose flour
- 1/2 cup cottage cheese
- 4 egg whites
- 1 tsp pure vanilla extract
- 1 tsp brown sugar
Add all ingredients to the blender, and blend until smooth. If the resulting batter is too thick, add a dash of almond or soy milk (I like the vanilla kind). Heat a non-stick pan to a medium heat and coat with butter. Pour the batter in the pan to whatever size desired (my pancakes are typically about the size of my palm). Let bubble and flip when a golden-brown color is reached (the first one is typically whiter/yellow due to the butter). Create your stack of pancakes and add toppings! My favorite toppings include: blueberries and sugar-free maple syrup, Greek yogurt – Apple Cinnamon Chobani, or applesauce! This recipe can easily be doubled or tripled. This usually makes about 1-2 servings (about 4-5 pancakes) but that solely depends on the size of each one and how hungry you are!
Approximate calories for ALL batter ~ 330 calories
Each pancake ~ 70-90 calories
*Note: I know there is some controversy over whether people with Celiacs or a gluten intolerance can eat oats or not (due to the cross-contamination in fields and factories) but my stomach seems to handle them just fine! But there are brands available that declare themselves completely “gluten free” if you’re in need!