Low-Carb Pancakes Plus the Perfect Way to Top Them!FULLforLife2019-05-14T21:16:22-04:00
Maple Pancakes (Gluten-Free + Low-Carb)
Cottage cheese and oats are an unexpectedly delightful combination when it comes to these delicious, low-carb pancakes. Whole grains, protein and fruit make this one powerhouse breakfast that you can feel good about! This is a great gluten-free option if you buy gluten-free oats. For a kid-friendly version, when you pour the batter on the skillet, let them press blueberries into the batter for some added fun! Allow them to get creative; it may look like a smiley face or an abstract painting!
In a high-powered blender or food processor (I use my Nutribullet), blend all ingredients except berries or fruit.
Add milk to the batter to thin it, only if needed. Start with 1 tablespoon and increase as necessary.
If using blueberries, you can scoop berries into your batter or top your pancakes with them.
Heat a skillet or non-stick pan to medium-high heat. Grease pan with coconut oil.
For each pancake, pour approximately 1/4 cup of batter onto the griddle. Each pancake will be about 4 inches in diameter.
If adding blueberries or chocolate chips, arrange a few on top of each pancake immediately after pouring batter onto griddle.
Reduce heat to medium and cook until golden brown on both sides.
Top with pure maple syrup and fruit of your choice. ENJOY!
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If you want to make a lasting pancake impression, you don’t want to miss this incredible topping!
One banana, two banana, three bananas foster! These gooey, caramelized bananas taste great on ice cream, can be eaten solo or even used to top waffles or pancakes instead of syrup. Dessert has never been so easy! This recipe can be made in 10 minutes flat and you'll be in pure bliss with every bite!
(The alcohol from the rum will completely burn off during the cooking process so there's no need to worry if you're serving it to the kids!)