High Protein Oatmeal Pancakes (GF)
These gluten-free high protein oatmeal pancakes are packed with nutrients and extra filling.
Equipment
- 1 Blender
- 1 Food processor or coffee grinder option, for grinding up the oatmeal first
- 1 Griddle or Blackstone
Ingredients
- 1 cup gluten-free oats
- 1 cup cottage cheese
- 9 whole eggs
- 1 tbsp truvia or sweetener of your choice
- 1 tbsp vanilla extract
- 1 tbsp baking powder
Instructions
- (Optional) Grind up the oatmeal - This step is only needed if you do not have a powerful blender. You can use a food processor or even a coffee bean grinder to grind up the oatmeal into a coarse powder. If you have a high-powered blender, you do not need to do this step.
- Add the gluten-free oats, cottage cheese, and eggs into a blender. Blend until the mixture is smooth and creamy.
- Once blended, add in the Truvia, vanilla extract, and baking powder. Blend briefly to mix everything together.
- Heat a pan or griddle over medium heat and pour the batter onto the pan to form pancakes. Cook until the edges are set and bubbles form on the surface, then flip and cook until golden and done through.
Notes
Serve with maple syrup and sugar-free syrup, butter or plain. Store the batter in the fridge up to a week.