These high-protein pancakes are a quick and easy, healthy, gluten-free breakfast recipe. Believe it or not, the key ingredient in this protein-packed breakfast is…
…cottage cheese.
I know, I know, probably not at the top of your favorite foods list. I’m not a huge fan of curdled milk either! But blended up in this recipe, the curdles disappear into a nice smooth and flavorful pancake batter. These gluten-free pancakes are my family’s new favorite recipe.
I have a strange history of messing up pancakes; they never come out quite right — sometimes a mushy mess, other times burnt on the outside and raw on the inside, rarely resembling the neat little circles I attempted to create. These cottage cheese pancakes, however, somehow come out perfect every time. Finally, beautiful golden brown fluffy pancakes that are actually good for you! These pancakes won’t send your blood sugar crashing 2 hours later and will keep you going ‘til lunch time — it’s the perfect high-protein breakfast.
Gluten-Free Protein Pancake Recipe
Makes about 2 dozen 3″ pancakes
Ingredients:
- 1 cup cottage cheese
- 1 cup gluten-free oats
- 6 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
Method:
Blend all ingredients in a blender. Allow batter to sit for 5-10 minutes to thicken. While batter is resting, heat a cast iron griddle on medium-low. When griddle is hot, coat with butter. Pour batter into circles and allow to cook until the tops look bubbly and start to dry out. Flip the pancakes over and cook for 1-2 more minutes. Top with butter and pure maple syrup, fresh berries and whipped cream, or diced peaches, honey, and chopped pecans. Enjoy!
Recipe Tips:
- Do not try to simply mix the ingredients with a whisk or you’ll end up with a gross chunky mess — ask me how I know! You definitely need to use a blender.
- If you prefer thin pancakes, just pour the pancake batter immediately instead of letting it sit.
- Test your griddle by dropping a few drops of water on the griddle. When it’s hot enough, the droplets will sizzle and quickly evaporate. Then you can start pouring your batter.
- I usually make extras and keep them in the fridge for couple of days. They reheat well on those busy mornings when I don’t have time to prepare something from scratch.
