Protein Pancakes

  • 1/2 cup gluten-free old-fashioned rolled oats
  • 1/2 ripe medium banana
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 large egg whites
  • 1/4 cup or low-fat cottage cheese
  • 1-2 tablespoons unsweetened vanilla almond milk
How to Prepare
  1. Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 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. Makes 3-4 pancakes.
Nutritional Facts
    • Serves: 1
    • Serving size: Entire recipe
    • Calories: 290
    • Fat: 3g
    • Carbohydrates: 40g
    • Protein: 20g

Gluten-free oats can be found at Trader Joe’s or at Whole Foods

If the pancakes are too thin, add in a tablespoon of more oats, if they are too thick, add in a teaspoon or two of milk.

Feel free to double recipe if making for more than one person.

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