Delicious pancakes with berries that are safe for those of us with gluten intolerance.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 medium-sized pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oats, egg whites, cottage cheese, sweetener, vanilla extract, and baking soda in an electric blender; blend until smooth. Fold in blueberries and chocolate chips.

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  • Heat a griddle coated with cooking spray over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

95 calories; protein 5.3g; carbohydrates 12.5g; fat 2.9g; sodium 214.3mg. Full Nutrition
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