Loaded Protein Pancake Bowls
Gluten Free Protein Pancakes made in a bowl, drizzled with maple syrup and topped with eggs!
Equipment
- blender
- glass meal prep containers (linked above)
- or an 8 x 8 baking pan
Ingredients
Pancake Ingredients
- 6 eggs
- 1 ½ cups gluten free quick oats if preffered
- 1 ½ cups low fat cottage cheese
- 2 tsp vanilla extract
- 3 tbsp maple syrup
Other Ingredients:
- 5 eggs scrambled
- ¼ cup cottage cheese optional- to mix in with the eggs to make them super fluffy
- 5 pieces of bacon
- more maple syrup to drizzle on top
Let's Make It
- Preheat the oven to 400°
- In a blender add all of the ingredients for the pancakes- mix for about 1 minute or until smooth.
- Spray your containers or 8 x 8 baking pan with olive oil spray and pour in about 1/2 cup of the pancake mixture in to each bowl (this should make enough for 5)
- Place bowls on a baking sheet and place them into the oven on the middle rack for about 15-20 minutes.
- In the meantime- cook the bacon and scramble the eggs with cottage cheese.
- When the pancakes are golden brown on top, pull them out of the oven and top with scrambled eggs and chopped up bacon.
- Store these in the refrigerator for up to 5 days!