Low-Carb Pancakes (Gluten-Free)
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!
- 3 large eggs
- 1 cup cottage cheese
- 3/4 cup rolled oats or quick oats
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 3 pinches Himalayan pink salt
- 1 tablespoon chia seeds (optional)
- milk or almond milk (if needed)
- virgin coconut oil (to grease pan)
Optional Additions: (choose one)
- blueberries , fresh or frozen
- dark chocolate chips, mini
- 1/2 cup your favorite berry or fuit (strawberries, blueberries, red raspberries, peaches, nectarines)
- 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.
- 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!
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Method: Too Easy, 30 Minute Meals
Keywords: Breakfast, Gluten-Free, Kid-Friendly & Fun