High Protein Gluten Free Pancakes

Ingredients

• 240 mlegg whites
• 225 gcottage cheese
• 90 ggluten-free oats
• 10 mlbicarbonate of soda
• 10 mlpure vanilla extract
• To coat the panbutter

Instructions

1. 1

   Blend the batter

   Put the egg whites, cottage cheese, gluten-free oats, bicarbonate of soda and vanilla extract in a blender. Blend until the mixture is smooth and evenly combined.

2. 2

   Heat the pan

   Set a large pan over a medium heat. Coat it with cooking spray or add 15 g butter and let it melt, tilting the pan to cover the surface. Once the pan is hot, pour in the batter to make pancakes of your preferred size; cook three at a time.

3. 3

   Cook and flip

   When bubbles begin to form and the underside holds together, flip the pancakes. Cook until both sides are golden, then transfer them out of the pan.

4. 4

   Use remaining batter

   Repeat the pan preparation and cooking steps until all the batter has been used.

5. 5

   Serve the pancakes

   Serve straight away with maple syrup, fresh fruit and whipped cream, or prepare the pancakes for freezing.

What are high-protein gluten-free pancakes?

These are American-style griddle pancakes made without wheat flour. The recipe blends oats with egg whites and cottage cheese, giving the batter its structure and a mild, creamy flavour.

The oat-based version is straightforward to make at home: blending the ingredients creates a smooth batter, while cooking in batches gives each pancake space to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 33g protein, 31g carbs, 11g fat.

The oats provide most of the carbohydrates, while egg whites and cottage cheese supply much of the protein. Cottage cheese and the butter used for the pan contribute most of the fat; serve with fresh fruit and keep syrup modest for a balanced plate.

Why blend the ingredients?

Oats: blending breaks them down so the batter is more even than it would be with whole oats. Check that the oats are labelled gluten-free if that matters for your cooking.

Getting the pan ready

Even coating: butter or cooking spray helps prevent sticking and encourages a golden surface. If using butter, let it melt before adding the batter, but avoid letting it brown heavily.

When to flip

Bubbles and structure: wait for bubbles to appear and check that the underside stays intact when you lift an edge. If the pancake still feels loose, give it a little longer before turning.

Batch cooking and timing

Three at a time: the recipe uses a large pan and cooks three pancakes in each batch. Keep the heat at medium and allow the pan to come back to temperature between batches.

Serving ideas

Sweet toppings: maple syrup, fresh fruit and whipped cream are suggested accompaniments. Add them just before serving so the pancakes are warm and the toppings stay fresh.

Recipe notes & tips

• Blend until no obvious oat pieces remain for a smoother batter.
• Use a non-stick pan and a thin coating of butter to help the pancakes release cleanly.
• Keep each pancake a manageable size so it is easier to flip.
• Wait for the underside to hold together before turning each pancake.
• Cook in batches rather than crowding the pan.

Variations

• Add cinnamon: blend a pinch into the batter for gentle warmth.
• Use berries: fold fresh blueberries into the batter just before cooking.
• Top with banana: add sliced banana when serving for extra sweetness.
• Add lemon: serve with lemon zest and a little lemon juice for a brighter flavour.
• Make them savoury: skip sweet toppings and serve with sliced tomato and herbs.

Common mistakes to avoid

• Flipping too soon: the pancake may break apart, so wait until bubbles appear and the base holds together.
• Crowding the pan: pancakes are harder to turn when they touch, so cook three at a time as suggested.
• Using high heat: the outside can brown before the middle cooks, so keep the pan over medium heat.
• Skipping the pan coating: the pancakes may stick, so spread a thin layer of butter or cooking spray over the surface.
• Leaving the batter unblended: whole oats can make the texture uneven, so blend until smooth.

How to store

Cool leftover pancakes, then store them in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until hot, or freeze with baking paper between pancakes and reheat from frozen.

Frequently asked questions