The result of these high protein, gluten free pancakes are outstanding. If you add a little lemon juice they taste like lemon ricotta pancakes.
- Add to a blender and mix until smooth:
- 300 grams low-fat cottage cheese
- 70 grams old fashioned rolled oats (not quick cook) – use GF Oats, if needed
- 2 large eggs (or 6 tablespoons liquid egg whites)
- 2 egg whites (or 6 tablespoons liquid egg whites)
- 2 tablespoons low-fat milk
- 2 tablespoons sugar or allulose
- 1 teaspoon vanilla extract
Best if you allow the batter to rest 15-30 minutes. Then pour batter into a bowl that you can stir in between pancakes.
Cook on medium heat on lightly greased pan. Make them small so they are easy to flip (approximately 4-inch in diameter.