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 old fashioned rolled oats (not quick cook) – use GF Oats, if needed
- 2 large eggs
- 2 egg whites (I use liquid egg whites)
- 2 tablespoons low-fat milk
- 2 tablespoons sugar or allulose
- 1 teaspoon vanilla extract
- 1/8 teaspoon xanhan gum (optional)
Best if you allow the batter to rest 15-30 minutes. Then pour batter into a bowl that you can stir in between pancakes.