Protein Pancakes (gluten-free, whole grain options)
Servings 6
These protein pancakes get a nutritional boost from cottage cheese and Greek yogurt! Can be made gluten-free or whole grain.
Ingredients
- 2 tablespoons rolled oats or quick oats; make sure to use GF oats if needed
- 2 tablespoons flour see notes
- 1 1/2 teaspoons baking powder
- 2 large eggs 50 grams each, out of shell
- 1/2 cup (113 grams) cottage cheese I used full-fat
- 3 tablespoons Greek yogurt
- 1 tablespoon oil I like refined coconut oil or olive oil
- 1 1/4 teaspoons vanilla extract
Instructions
- Pour the oats in the food processor pulse about 5-10 times until they're chopped more finely.2 tablespoons rolled oats
- Then add all the other ingredients and mix until thoroughly combined. There definitely shouldn't be any lumps.2 tablespoons flour, 1 1/2 teaspoons baking powder, 2 large eggs, 1/2 cup (113 grams) cottage cheese, 3 tablespoons Greek yogurt, 1 tablespoon oil, 1 1/4 teaspoons vanilla extract
- Heat a non-stick medium pan over medium heat. Make a 5" pancakes and cook for about 2 minutes before flipping over and cooking for another 1-2 minutes.
Notes
- For the flour, you can use whole wheat, whole spelt or all-purpose flour for a non-GF version. For gluten-free, I've tested these with Bob's Red Mill 1-to-1 Gluten-free Baking Flour with perfect results.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 80kcalCarbohydrates: 4gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 58mgSodium: 185mgPotassium: 50mgFiber: 0.2gSugar: 1gVitamin A: 104IUCalcium: 92mgIron: 1mgNet Carbs: 4
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