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Homemade Gluten-Free Protein Pancakes

gfreepancakesCall ‘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
Ingredients
1 cup gluten-free oatmeal (quick or old fashioned — doesn’t matter)
1 cup 2% cottage cheese
6 egg whites
Directions
Pour the oatmeal into the bowl of the food processor and process until it resembles a fine powder

making oat flour

Congratulations, you’ve just made oat flour!


Add 1 cup of cottage cheese and 6 egg whites; blend until smooth.
eggs and yolks

Don’t throw out those yolks! Use them to make Grandma’s Egg Noodles instead.


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.

making pancakes

Flip. Cook and eat!

protein-pancake-stack

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

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4 Comments
  1. Claire says:

    How can this recipe be adapted for those of use who are lactose intolerant?

    1. Louise says:

      Lactaid makes a very delicious cottage cheese. Also, I personally would not use the Quaker Oats as pictured above for fear of cross contamination, but would use Bob’s Red Mill GF oats. I’m so looking forward to trying this recipe.

  2. Ivori Murray says:

    My recipe is .5 cup oats, 1 Tbsp. cottage cheese, 1 Tbsp. Jay Robb protein powder, and two whole eggs. Put all ingredients into your food processor until well combined, then pour into a hot waffle iron.