The result of these high protein, gluten free pancakes are outstanding. If you added a little lemon juice you wouldn’t know they weren’t lemon ricotta pancakes.
- Add to a blender and mix until smooth:
- 300 grams low-fat cottage cheese (I use Trader Joe’s 1.5%)
- 70 grams rolled oats (gluten free if needed)
- 2 eggs
- 2 egg whites (I use liquid egg whites)
- 2 tablespoons low-fat milk
- 2 teaspoons sugar or allulose
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (optional)
- 1/4 teaspoon salt
If you let it rest in the fridge for a few hours or overnight you will experience thicker pancakes. Cooked right away they are thin, yet equally delicious.
Cook as you would any other pancakes. Use about 1/4 cup batter per pancake.
Adapted from Chef Alina