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    Gluten Free Protein Pancakes

    Allergy Friendly Recipes Breakfast Recipes Gluten Free Real Food August 20, 2022 | By Kristen Chidsey | 29 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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!

    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.

    Syrup pouring over gluten free pancakes with berries

    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
    Healthy Pancakes with syrup being poured on them. Gluten free oatmeal blender 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
    Prevents your screen from going dark while preparing the recipe.

    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

    « Southwestern Sweet Potato Hash
    Instant Pot Salsa Verde Chicken »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Samantha

      July 08, 2019 at 10:09 am

      I so want to try this recipe! What can I use in place of the bananas?

      Reply
      • Kristen Chidsey

        July 08, 2019 at 10:45 am

        Hi Samantha! I would use 1/2 cup unsweetened applesauce in place of the bananas. If the batter appears to thick, add an additional 1/4 cup milk, cottage cheese, or apple sauce. If the batter appears to thin, add in 2 tablespoons more oats. You may need to top with additional maple syrup as the pancakes will not be as sweet. I hope you enjoy!

        Reply
    2. Nicole

      July 21, 2015 at 11:53 am

      5 stars
      Something healthy that I can make for my boys every morning!

      Reply
      • Kristen Chidsey

        July 21, 2015 at 3:06 pm

        And easy enough to make everyday--we had these this morning. YUM!

        Reply
    3. Susan@LunaCafe

      June 09, 2015 at 7:15 am

      Love the sound of these pancakes. Banana, oats, and cottage cheese--what a great flavor pairing.

      Reply
      • Kristen Chidsey

        June 09, 2015 at 10:15 am

        It is so so good!!!

        Reply
    4. Lauren

      June 04, 2015 at 9:12 pm

      These look perfectly fluffy and delicious! The medicine dropper trick is a genius idea!

      Reply
      • Kristen Chidsey

        June 05, 2015 at 2:47 pm

        It is crazy how great that medicine dropper trick works!

        Reply
    5. anna@icyvioletskitchen

      June 04, 2015 at 12:44 am

      that teaspoon dropper syrup thing is pure brilliance! when i ask my son whether he wants syrup or jam or honey on his pancake he always says, 'all!!' maybe he could actually have 'all' if i used a dropper to put them on...
      gorgeous GF pancakes, by the way! lovely.

      Reply
      • Kristen Chidsey

        June 04, 2015 at 9:16 am

        Thanks! The teaspoon dropper works great--hopefully it will work for your son as well.

        Reply
    6. GiGi Eats

      June 03, 2015 at 10:50 pm

      5 stars
      PANCAKES ARE THE BOMB!!! I would totally add a little NuZest protein powder into these! 🙂

      Reply
      • Kristen Chidsey

        June 04, 2015 at 9:16 am

        I could eat pancakes all day, everyday!

        Reply
    7. Aida@TheCraftingFoodie

      June 03, 2015 at 4:40 pm

      Kristen, I love how these are packed with protein. And I completely agree with you, just because something is GF doesn't mean it's necessarily healthier, but this recipe is. I love your secret ingredient and how you used whole grains!

      Reply
      • Kristen Chidsey

        June 03, 2015 at 9:20 pm

        Thanks Aida! I hope you try these pancakes out soon 🙂

        Reply
    8. Alisa Fleming

      June 03, 2015 at 9:54 am

      I have a similar recipe we've been making for years, but sans cottage cheese. I've been seeing that addition quite a bit in pancakes lately!

      Reply
      • Kristen Chidsey

        June 03, 2015 at 11:35 am

        It keeps the pancakes so light and fluffy and full of protein. Great for people who can have dairy!

        Reply
    9. Jessica @ A Kitchen Addiction

      June 03, 2015 at 7:58 am

      I wish I was starting my morning off with a stack of these!

      Reply
      • Kristen Chidsey

        June 03, 2015 at 9:13 am

        Tomorrow you can be 🙂

        Reply
    10. Meg @ The Housewife in Training Files

      June 03, 2015 at 7:47 am

      mmmm!! I love everything about these! How simple they are but the loads of protein! Adding to our pancake routine!

      Reply
      • Kristen Chidsey

        June 03, 2015 at 9:13 am

        Fabulous! You will love this addition to your mornings!

        Reply
    Newer Comments »

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    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!

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    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!

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