To say that this week has been crazy, would be an understatement of epic proportions. With the school year coming to a close, getting things in order for school next year, my daughter being in two upcoming dance recitals, and the usual round of summer birthdays coming about, and my downstairs floor being replaced today, I'm just about to my limit.
One thing that did make this week more easy was having these wonderful protein packed pancakes ready to go for breakfast in the morning. Not only did they keep me full and satisfied to get through the craziness of the week, but they also tasted amazing.
I had to do a lot of my cooking ahead of time since my stove is currently out in the garage. Everything had to be up off the floor for it to be replaced. Like I said... madness is my life right now, hah!
Since these pancakes are not traditional, they do have a slightly different texture than you might expect from a pancake. They aren't exactly 'light and fluffy' as any wheat flour based pancake would be, but don't let that deter you. These are really tasty and a great alternative for those needing or wanting a gluten-free breakfast option.
I love that these pancakes are guilt free, giving me my pancake fix while also filling me up with things that my body can put to good use. It's perfectly easy to whip up a batch of these to have on hand for a quick and rather nutritious breakfast in the morning and through the week.
I served mine with plenty of fresh berries, light butter, and sugar free 'maple' syrup for a wonderfully tasty breakfast.
For those of you wanting or needing gluten-free, be sure that the oats and the other ingredients you use are labeled as such. Gluten can be snuck into places in food that you might not generally expect!
Gluten-Free Protein Pancakes
Servings: 5 • Size: 2 Pancakes • Calories: 169 • Fat: 3.6 g • Carb: 18.1 g • Fiber: 4 g • Protein: 18.4 g • Sugar: 2 g • Sodium: 401 mg
1 C. Instant or 'Quick' Dry Oats
2 Scoops Vanilla Protein Powder
2 Tsp. Baking Powder
2 Tsp. Natural Sweetener
1 C. Fat Free Cottage Cheese
1 C. Egg Whites
1/2 C. Fat Free Milk
Place the 1 C. Instant Oats, 2 Scoops Vanilla Protein Powder, 2 Tsp. Baking Powder, and 2 Tsp. Natural Sweetener into a blender or food processor; blend until an 'oat flour' is created.
Add in the 1 C. Fat Free Cottage Cheese, 1 C. Egg Whites, and 1/2 C. Fat Free Milk.
Blend until batter is well combined.
Heat a large skillet over medium-high heat and give it a light coat of non-stick spray.
Scoop about 1/4 C. of the batter into the skillet to create each pancake.
Once the batter has bubbled once or twice, flip the pancake over and continue to cook for 2-3 minutes.
When done, remove from the heat and serve right away. Enjoy!