There are two things you will not see me eating very often, if ever, olives and cottage cheese. So, I never thought I would be making pancakes using cottage cheese, but I decided to try since it has lots of protein and not much sugar. Surprisingly, I loved it! I blended everything together so there were no lumps from the cottage cheese and poured the batter directly from the blender onto the griddle. It was so easy, just a few ingredients, and a couple steps! I made these, start to finish, in 15 minutes!
These pancakes are packed with protein, making them a great option for me while I get ready to start training for a fall marathon. All the extra miles each week make me one hungry girl. :) This recipe makes eight 3 – 4″ pancakes, so two generous servings. Each serving has 26 grams of protein, only 3.5 grams of sugar, and 7 grams of fat! Not too bad for tasty pancakes! If you add maple syrup to your pancakes, make sure you buy pure maple syrup. Many store brought brands contain high fructose corn syrup, caramel color, and artificial flavors and sweeteners.
Pancakes aren’t just for breakfast in my house. We enjoy them for snacks, and for dinner, but my favorite use for pancakes is in my daughter’s school lunch. I’ll send the pancakes in normal form, or I’ll make a sandwich using pancakes and fill it with jelly and fresh fruit. So next time you make pancakes, make extras and use the rest for another meal later in the week, or freeze them.
|Gluten-Free Protein Pancakes||
- 1 egg
- 2 egg whites
- 1 cup low-fat cottage cheese
- 2/3 cup gluten-free rolled oats (Bob’s Red Mill)
- 1 tsp vanilla extract
- pinch of salt
- Preheat griddle to medium-high heat
- In a small bowl, lightly beat together the egg and egg whites and then add to a blender
- Add the remaining ingredients to the blender and blend until smooth
- Spray griddle with non-stick spray
- Pour pancakes from blender onto griddle, about 1/4 cup per pancake
- When bubbles start to come through, flip over and continue cooking until both sides are golden brown
- Serve with pure maple syrup and fresh fruit
This made eight 3 – 4″ pancakes.
If you want your pancakes sweeter you could add 1 tbsp of sweetener to the batter.