Gluten-Free Protein Pancakes
High-protein pancakes made by blending oatmeal, cottage cheese, egg whites, and vanilla protein powder into a smooth batter. Cooked on a greased skillet and topped as desired. Quick breakfast option delivering substantial protein from multiple sources in a classic pancake format.
Ingredients
- ½ cup oatmealrolled oats1:1grain
same ingredient, clarified
- ½ cup cottage cheese
- 1 teaspoon vanilla
- 2 tablespoon milk
- 2 tablespoon peanut butter
- 1 scoop vanilla protein powder
- 4 egg whites
Instructions
- 1
Blend oatmeal, cottage cheese, vanilla, milk, peanut butter, protein powder, and egg whites until smooth.
- 2
Heat skillet and spray with olive oil or cooking spray.
- 3
Cook batter on skillet like traditional pancakes.
- 4
Top with desired pancake toppings and serve.
Good to Know
Refrigerate leftover pancakes up to 3 days in airtight container. Freeze up to 2 months.
Prepare batter up to 1 day ahead; store covered in refrigerator.
Top with fresh fruit, Greek yogurt, maple syrup, nuts, or berries.
Common Mistakes
Overmix batter to avoid dense pancakes; blend just until combined.
Use high heat to avoid pancakes cooking unevenly or burning.