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 (not quick cook) rolled oats (gluten free if needed)
- 1 whole egg
- 3 egg whites (I use liquid egg whites)
- 2 tablespoons low-fat milk
- 2.5 teaspoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon xanhan gum (optional)
Best if you allow the batter to rest 30 minutes. Then pour batter into a bowl that you can stir in between pancakes rather than portioning out the pancakes from the blender cup. If you let the batter rest in the fridge for a few hours or overnight you will acheive much thicker pancakes.