Gluten Free Protein Pancakes

Light, tender, and naturally sweet, these Gluten-Free pancakes are made with simple, wholesome ingredients--no protein powder or special flours! They are simple to make and thanks to natural sources of protein, these Gluten-Free Protein Pancakes will keep you full all day!

My famous recipe for Banana Oat Pancakes, get a dose of added protein with the addition of cottage cheese. They are super creamy, super tender, and make a perfect, easy breakfast.

Blender Pancakes are of my favorite ways to enjoy Gluten-Free Pancakes. While the pancakes are not as thick and fluffy as traditional pancakes, these gems are super creamy, naturally sweet, and absolutely delicious.

Just like my Gluten-Free Oat Pancakes, these pancakes are made with oats, banana, eggs, and milk.

But they have a secret ingredient that helps boost their overall protein.

COTTAGE CHEESE!

Cottage cheese is packed with protein and calcium and keeps these pancakes super creamy--just like it does in my recipe for Cheesecake Pancakes.

Instead of adding in protein powders, which can be filled with artificial sweeteners and preservatives and can be quite expensive, these pancakes have a hefty dose of protein from the eggs, milk, and cottage cheese.

How to Make Protein Pancakes

• Place milk, cottage cheese, eggs, in the blender. It is best to place your liquid ingredients in the blender first to help the blender work more efficiently!
• Next, add in oats, bananas, baking powder, and cinnamon.
• Blend until smooth and creamy.
• Preheat a large griddle or non-stick skillet to medium-high heat and lightly grease with butter, coconut oil, or non-stick spray. Tip: you can tell your pan is ready to cook pancakes when a drop of water sizzles immediately after being dropped on the skillet. 
• Once the griddle is heated, pour pancake batter unto skillet in ¼ cup measurements, leaving 1 inch around each pancake.
• Once bubbles form on the surface of the pancake, flip gently and cook 1-2 minutes longer per side.
• Serve with fresh berries, syrup, or peanut butter--for an extra dose of protein.

Freezing Pancakes

It is a great idea to make extra pancakes and freeze for future use for busy mornings.

• Lay the cooked pancakes in one layer on a cookie sheet and freeze for 30 minutes.
• Remove pancakes from cookie sheet and place in freezer-safe bag or container.
• Store in the freezer for up to 3 months.
• Pop one or more out of the bag at a time and reheat for 2 minutes in a toaster oven or microwave and serve.

Tips and Modifications

• If your blender is not powerful, it may help to blend your oats to a fine powder BEFORE making this batter. Simply place your dry oats in a blender and pulse until broken down. Remove from blender, add in wet ingredients and then add in blended oats and proceed with the recipe.
• Any variety of milk works for this recipe.
• If you don't want to use cottage cheese, Greek yogurt will work. However, the pancakes won't be as fluffy or tender.
• Be sure to use certified gluten-free oats if you need these to be 100% free from gluten.
• Feel free to add blueberries or chocolate chip to batter.

More Pancake Recipes

• Gluten-Free Banana Oat Pancakes
• Peanut Butter Pancakes
• Vegan Blueberry Pancakes
• Whole Wheat Pancakes

Gluten Free Protein Pancakes

Soft and tender gluten free pancakes are given a boost of protein with added cottage cheese. 

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 296kcal

Author: Kristen Chidsey

Ingredients

• ▢ ½ cup milk any variety
• ▢ 2 medium bananas
• ▢ 2 eggs
• ▢ 1 cup cottage cheese
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 2 cups oats quick-cooking or old fashioned work

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Instructions

• Place milk, eggs, and cottage cheese into the blender FIRST. Add in bananas, oats, baking powder, and cinnamon. Blend until the batter is completely smooth and incorporated.
• Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat.
• Drop batter by ¼ cup onto skillet. 
• Cook until bubbles appear on top. Flip pancakes and cook until golden brown on the other side. 
• Wipe skillet clean and repeat with more cooking spray and remaining batter.
• Serve as desired with berries, syrup, nut butter, or sliced banana.

Equipment Needed

• Nonstick Griddle
• Blender

Notes

• It is best to place the liquid ingredients in the blender first, as this will help the blender to work more efficiently. 
• If your blender is not powerful, it may help to blend your oats to a fine powder BEFORE making this batter. Simply place your dry oats in a blender and pulse until broken down. Remove from blender, add in wet ingredients and then add in blended oats and proceed with the recipe.
• Any variety of milk works for this recipe.
• If you don't want to use cottage cheese, Greek yogurt will work. However, the pancakes won't be as fluffy or tender.
• Be sure to use certified gluten-free oats if you need these to be 100% free from gluten.
• Feel free to add blueberries or chocolate chip to batter.
• Do NOT use steel cut oats for this recipe. 

Nutrition

Calories: 296kcal | Carbohydrates: 44g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 267mg | Potassium: 644mg | Fiber: 5g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 5.1mg | Calcium: 209mg | Iron: 2.4mg

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