Gluten Free Protein Pancakes with Mixed Berry Maple Syrup
These Gluten Free Prtoein Pancakes are made with cottage cheese and oat flour annd are perfect for meal prep! I love topping mine with a mixed berry maple syrup!
Equipment
- small blender or food processor
Ingredients
- 1 cup gluten free oats if preferred
- 1 cup low fat cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp maple syrup
Mixed Berry Maple Syrup
- 2 cups frozen mixed berries
- 1/4 cup maple syrup
Let's Make It
- Add all of the pancake ingredients into a bullet style blender or food processor, continue blending until smooth. You may need to shake the cup around to get anything that might be stuck to the top and if you have a smaller blender, you may need to leave two of the eggs out, blend for a few seconds to create some extra room and then add the other 2 eggs in.
- Over medium/high heat coat a pan with about 1/2 tbsp of coconut oil or butter and pour about 1/4 cup of the mixture for each pancake- depending on the size, this should be enough for about 8 pancakes.
- While cooking the pancakes, add frozen berries to a small pot over medium/low heat until the berries begin to breakdown, then add in the maple syrup and continue cooking another 5 mins or so- this will still provide sweetness to the pancakes without over doing it with maple syrup or other sweetners, saving you calories, too!
- If using this for meal prep, assemble each bowl with 2 pancakes and the Mixed Berry Maple Syrup on the side, so the pancakes don't get mushy!
- ***** NUTRITION:Pancakes (2 per serving)Calories- 232Fat- 7.9gCarbs- 21.8gProtein- 19.1gMixed Berry Maple Syrup (per serving)Calories- 101Fat-0 .3 gcarbs- 24.9 gprotein-0 .7g