Call ‘em pancakes, griddlecakes, hot cakes, flapjacks, or even slapjacks — you know we’re talking breakfast! Golden brown, light and fluffy, dribbled with real maple syrup; a stack of cakes puts a smile on my face!
Unfortunately most pancakes — even some of the homemade, whole-grain yummy ones — are nothing more than a stack of carbs, which is fine if you are headed out to run a few miles, but without the powerful punch of protein, you’ll most likely be looking for breakfast No. 2 in a couple of hours.
These high-protein, low-fat, gluten-free pancakes require only three ingredients and will keep you full for a good long while. So, whatever you call em’, whip up a batch today. They’re great for dinner, too!
Homemade Gluten-Free Protein Pancakes Recipe
Yields: 8 pancakes
Per pancake: Calories: 73, Protein: 6.8g, Carbs: 8.2g, Fat: 1.3g
1 cup gluten-free oatmeal (quick or old fashioned — doesn’t matter)
1 cup 2% cottage cheese
6 egg whites
Pour the oatmeal into the bowl of the food processor and process until it resembles a fine powder
Add 1 cup of cottage cheese and 6 egg whites; blend until smooth.
Spray a non-stick griddle with cooking spray and heat over medium-high heat. Pour ¼ cup batter onto the hot griddle for each pancake. Cook until the surface is bubbly and the edges are slightly dry.
Flip. Cook and eat!
With a calorie count this low you can afford to eat a tall stack!
Do you need your protein fix at breakfast? Have another fave gluten-free protein pancake recipe you love? Share, please! —Karen