Here's a quick and easy gluten-free high-protein pancake recipe that does not contain any protein powder. You can make these in advance for the work week as it reheats quickly in the microwave.
This is a great way to add some variety to your high protein breakfast options at home.
Each pancake contains 7 grams of protein. Just having a couple topped with some hemp seeds, chia seeds, and/or nut butter can really boost your daily protein intake.
In addition, these pancakes are sugar-free, which enables to you enjoy some maple syrup as a topping without over-consuming sugar.
Ingredients
- Eggs - pasture-raised eggs are are more nutritious.
- Cottage cheese - I recommend using full-fat cottage cheese for this pancake recipe.
- Almond flour - make sure you get the finely ground version.
- Vanilla extract - pure vanilla extract works best.
- Baking powder - try to find an aluminum-free version, if possible.
- Cinnamon - I always recommend the Ceylon variety to avoid concerns with toxins if consuming more than a half teaspoon a day.
- Salt - just a pinch of regular table salt will do.
See recipe card for quantities.
Instructions
Step 1: Add all ingredients to a blender in the order specified.
Step 2: Blend 20-30 seconds, until combined. Let the batter sit for 5 minutes. Meanwhile, preheat a pancake griddle on medium-low heat or 325℉, then grease as needed. I use a non-stick griddle and no oil is required.
Step 3: Pour ¼ cup batter on to the skillet for each pancake.
Step 4: Allow each pancake to cook until bubbles form and edges are set. This can take up to 4 minutes before you can flip them over. Cook until center is done, approximately 3-4 minutes.
Remove and serve immediately with your favorite toppings, such as this homemade Sugar-Free Whipped Cream and a light drizzle of maple syrup! You can also top it with some fresh fruit, such as blueberries, blackberries, raspberries, or sliced bananas. If you like to use plain Greek yogurt as a topping on pancakes, I recommend whipping it first to lighten it up.
Equipment
A ceramic non-stick skillet or pancake griddle works best for this recipe.
Storage
Leftover cottage cheese pancakes can be refrigerated airtight container for up to 3 days. Microwave for 30 seconds to reheat.
Top Tips
- Do not add almond flour to the blender first as it will stick to the bottom instead of incorporating into the batter.
- For fluffy protein pancakes, avoid over blending.
- Unlike regular pancake batter that can be made using medium heat, use low-medium heat as it takes longer for cottage cheese pancakes to become fully cooked in the center.
- I have tested this recipe to make protein waffles as many of you ask whether my pancake recipes can be use to make waffles. Sadly, this recipe does not cook well in a waffle maker.
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Recipe
Gluten-Free Protein Pancakes
INGREDIENTS
- 4 large eggs pasture-raised
- 1 cup cottage cheese full-fat
- 1 ½ cup finely ground almond flour
- 2 tablespoon allulose or sweetener of choice
- 2 teaspoon baking powder aluminum free
- ½ teaspoon cinnamon Ceylon variety is better
- ⅛ teaspoon salt
- 2 teaspoon vanilla extract
INSTRUCTIONS
- Add all ingredients to a blender in the order specified.
- Blend 20-30 seconds, until combined.
- Let the batter sit for 5 minutes. This will make fluffy pancakes.
- Meanwhile, preheat a pancake griddle on medium-low heat or 325℉, then grease as needed. I use a non-stick griddle and no oil is required.
- Pour ¼ cup batter on to the skillet to make each pancake.
- Allow each pancake to cook until bubbles form and edges are set. This can take up to 4 minutes before you can flip them over. Cook until center is done, approximately 3-4 minutes.
- Remove and serve immediately with your favorite toppings.
NOTES
- Do not add almond flour to the blender first as it will stick to the bottom instead of incorporating into the batter.
- Avoid over-blending as this can cause the pancake mixture to become less fluffy.
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