Rating: 4.5 stars
37 Ratings
  • 5 star values: 30
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I combined a few gluten-free recipes to make these pancakes. They are super-high in protein and sweet enough to eat without any toppings, though I usually chop some strawberries or blueberries to top them! Feel free to add chopped fruit, syrup, or whipped cream to top your pancakes!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:

Directions

Instructions Checklist
  • Preheat a griddle or large skillet over medium heat.

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  • Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.

  • Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.

  • Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.

Cook's Note:

If you have a blender big enough, combine all ingredients and blend until smooth for your batter.

Nutrition Facts

150 calories; protein 9.8g; carbohydrates 19.3g; fat 3.8g; cholesterol 77.8mg; sodium 255.9mg. Full Nutrition
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