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.

Today, I am sharing one of my healthiest.

High Protein Gluten Free Pancakes

Name: High Protein Gluten Free Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups gluten-free old-fashioned rolled oats; 2 medium bananas; 2 teaspoons baking powder; 1 teaspoon cinnamon; 2 eggs; 1 cup cottage cheese; 1/2 cup unsweetened vanilla almond milk (or milk of any choice)

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?

COTTAGE CHEESE

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.

Tips on Gluten Free Blender Pancakes

These cottage cheese pancakes are great topped with peanut butter and sliced banana, fresh berries, or maple syrup.
Any variety of milk works in these pancakes.
If you don’t want to use cottage cheese, Greek yogurt will work. However, they won’t be as fluffy or tender.
It is a great idea to make extra and freeze for future use. Just lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. Then pop one or more out of the bag at a time and reheat for 2 minutes and serve.
My kids love to use these pancakes as “bread” for sandwiches for school lunches as well. They work great for PB and J.

5 from 2 votes