Here’s a recipe that has become a staple in my eating plan. I do eat bread on special occasions, like on homemade pizza night. But generally, I try to limit bread and pasta. And if you love pancakes as much as I do and are looking for a gluten free, and fairly high-protein version, this is a great recipe.
My diet isn’t totally gluten free, but I look for ways to be mostly gluten free. This recipe makes excellent pancakes, makes a great substitute for toast, works well as a base for a melt (like a tuna melt), and serves as “bread” for a sandwich — all gluten free.
You can make them up ahead of time and store them in your fridge for a quick snack or breakfast to go. Just pop them in your toaster to reheat, then spread on avocados, or maybe almond butter, honey, whatever you like. I can eat them plain — they are tasty on their own and feel much more satisfying than a traditional pancake.
About “Gluten Free” Oats
Yes, oats are generally considered gluten free, but they may be processed in a facility that processes sources of gluten. If you are sensitive, it’s best to buy oats that are certified gluten free. Here are a few ideas:
- Bob’s Red Mill: Processed in a dedicated gluten-free facility and batch tested.
- GF Harvest: Uses purity protocol oats tested to under 10 PPM.
- One Degree Organic Foods: Certified gluten-free, organic, and sprouted.
- Anthony’s: Batch-tested organic and verified gluten-free rolled oats.
Gluten Free Oatmeal Cottage Cheese Pancakes
Equipment
- Spatula
- 1/4 cup measure or cookie batter scoop
Ingredients
- 1 cup rolled oats (If it's important, make sure your rolled oats is certified GF.)
- 1 cup cottage cheese
- 2 large eggs
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/8 tsp ground nutmeg (Optional)
- 1 scoop protein powder of your choice (Optional – If using, add a bit of milk or water to maintain batter consistency.)
- 1 tsp ground flaxseed (Optional – If using, add a bit of milk or water to maintain batter consistency.)
Instructions
- If using an nonstick electric skillet, turn it on and set the heat to about 360℉. Other pans can wait a bit to heat up.
Mix the Batter
- Place 1 cup rolled oats in the blender. If using old fashioned oats instead of quick oats, pulse the blender a few times to make the oat flakes smaller.
- Add 1 cup cottage cheese, 2 large eggs, 2 tsp cinnamon, 2 tsp baking powder, 2 tsp vanilla extract, and 1/8 tsp ground nutmeg (if using) to blender.
- Optional: Add 1 scoop protein powder of your choice to blender to boost protein. Have a few tablespoons of milk, almond milk, coconut milk, or water to make batter less thick if needed.
- Optional: Add 1 tsp ground flaxseed to blender to boost omega-3 fatty acid, and soluble and insoluble fiber. Have a few tablespoons of milk, almond milk, coconut milk, or water to make batter less thick if needed.
- Blend until smooth about 20 to 30 seconds. If needed, stop blender and use a plastic spatula to push any oats away from the blender corners. Then blend another few seconds.
Cook Pancakes
- If you haven't already heated your nonstick skillet or griddle, do so now to medium heat (about 360℉).
- Once your pan is hot, use a 1/4 measuring cup to scoop up the pancake batter. (This batter is thick, so it is not really pourable.)
- Add the 1/4 cup of batter to your pan and spread into a circle using the edge of your cup or a spatula.
- Place additional scoops in your pan as space allows.
- Cook for about 3 minutes until the edges start to firm and a few bubbles appear in the pancake.
- Using a spatula, flip the pancake and cook for another 3 minutes. These pancakes should be golden brown.
- Remove to a plate and enjoy with berries, honey, kefir, yogurt, or chopped nuts. Or go traditional with a bit of 100% maple syrup!
Recipe Notes
Nutrition
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Oats
- Bob’s Red Mill: Processed in a dedicated gluten-free facility and batch tested.
- GF Harvest: Uses purity protocol oats tested to under 10 PPM.
- One Degree Organic Foods: Certified gluten-free, organic, and sprouted.
- Anthony’s: Batch-tested organic and verified gluten-free rolled oats.
Equipment
