High Protein Gluten-Free Pancakes: These pancakes are made gluten free with oats and are kept super light and fluffy with the addition of cottage cheese–which also boosts the protein in these pancakes, for a perfect start to your day.
I love pancakes.
Maybe you knew that since I have shared Strawberry Cheesecake Pancakes, Zucchini Bread Pancakes, Gluten Free Blender Pancakes, Chocolate Peanut Butter Pancakes, Black Forest Pancakes, Oven Baked Pancake with Caramelized Bananas ,and Black and White Pancakes.
Why my love for pancakes? Well, maybe it has to do with the fact that my family LOVES them and I can guarantee a smile on each of their faces whenever I make pancakes, maybe because it is easy, or maybe it is becoming a Saturday tradition.
Whatever the reason, I hope you don’t mind me sharing so many scrumptious little pancake recipes, or pointing you to delicious recipes like these Paleo Pancakes from Dishing Delish.
I don’t consider these pancakes healthy because they are gluten-free.
Gluten-free is great for celiacs or gluten intolerance…BUT for for the rest of us–whole grain is the best (gluten-free or not.) And these pancakes are made with whole grain oats.
But what really makes these pancakes the perfectly healthy, is my secret ingredient. Are you ready for it?
What makes cottage cheese so special, you may be wondering. Well, it has 25 grams of protein in one cup and only 6 grams of sugar! That same cup also has nearly 20% of your calcium needs for the day.
So for this mama, that has osteoporosis, blood sugar issues, and needs extra protein (all from effects Cystic Fibrosis), I need this breakfast! And so do you! (Even you are super healthy–you want to stay that way, right?!)
These pancakes are also made extra sweet from the addition of banana to the batter, so you can ditch the maple syrup and spread them with some jam. They are also great when spread with peanut butter and topped with fresh banana slices. However, you want to roll!
While we are on the subject of maple syrup (which I love), do you want a great parenting trip for limiting the amount of maple syrup your kids use? Brace yourselves, this is PURE GENIUS!
I put my kids maple syrup into a medicine dropper. They think it is fabulous to be able to squirt their own syrup and they have no clue how little that thing actually holds (1 teaspoon to be exact!) Talk about portion control! Now if only my husband would fall for that trick as well—he grew up next to a maple syrup farm and was always VERY liberal with it!
If you want to start your day with a bang, try these babies out. Syrup or no syrup, you won’t be disappointed.
- 2 cups gluten-free old-fashioned rolled oats
- 2 medium bananas
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup cottage cheese
- ½ cup unsweetened vanilla almond milk (or milk of any choice)
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by ¼ cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
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