Up your pancake game with these tasty gluten-free protein pancakes that are SO easy to make. They’re a healthy breakfast for busy mornings any day of the week! Grab a blender plus a few simple ingredients, and you’ll be enjoying a tasty stack in 10 minutes or less!

Stack of gluten free protein pancakes topped with fresh raspberries and orange slices on the plate.

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Raise your hand if pancake Saturdays or Sundays are a thing for you? Me too! I love the ritual of making pancakes for my family on the weekend, hot coffee in hand, listening to classic rock or 40’s music. Even better is sitting down to a piping hot stack slathered with butter and pure maple syrup. Divine!

But, in a nod to health and time, my weekday breakfasts look a little different. Enter this easy gluten free protein pancake recipe inspired by this one from The Kitchn. With 3-ingredients, it’s super simple-perfect for adding my tasty twist with vanilla extract, orange juice, orange zest, and fresh raspberries.

My vegetarian college-aged daughter also approves these gluten free protein pancakes. I’m always trying to come up with high-protein recipe ideas for her, so win, win!

Are protein pancakes healthy? Nutrition facts…

You betcha’! These easy protein pancakes are a great way to boost your daily protein intake. Plus, they’re high in fiber from the added raspberries and oats and a good source of calcium from cottage cheese.

Ingredients for gluten free protein pancakes

Ingredients for making gluten free protein pancakes including eggs, cottage cheese, oats, orange, raspberries, and vanila.
  • Eggs. I use whole eggs, but you can try making protein pancakes with egg whites instead. Or, for an egg-free version, try making these with a chia or flax egg.
  • Oats. Choose certified gluten free oats if needed.
  • Cottage Cheese. I love Good Culture cottage cheese. If you are following a low FODMAP elimination diet, choose a lactose-free brand like Green Valley Lactose Free cottage cheese.
  • Maple syrup. A little bit goes a long way, but you can make yours without any added sugars.
  • Pure vanilla extract.
  • One orange. The orange juice & zest adds an additional layer of sweetness, and tastes divine!
  • Raspberries. Or other fresh fruit.
  • Oil for cooking. High oleic sunflower oil, avocado oil, olive oil, or coconut oil
  • Optional: Protein powder (i.e. vanilla protein powder, pea protein powder, etc)

How to make gluten free protein pancakes

  1. Place egg, cottage cheese, oats, vanilla, maple syrup, orange zest, and orange juice in a blender. Blend on high speed until ingredients are well combined.
  2. Heat a non-stick skillet (I love my well-seasoned Lodge cast iron pan!) over medium heat. Coat skillet with vegetable oil cooking spray and pour pancake batter into the skillet. Cook pancakes until bubbles form, then flip and cook until light golden brown

What can you put on top of protein pancakes?

One of the best things about these perfect protein pancakes is how delicious they are on their own. However, I encourage you to get creative with these healthy optional toppings:

  • Fresh fruit. I love the combination of orange and raspberries, but you can top your protein pancakes with ripe bananas , unsweetened applesauce, or any fresh fruit.
  • Peanut butter or almond butter. Add a hefty dollop of your favorite nut butter for extra protein, fiber, and healthy fat.
  • Chopped nuts or seeds. Pecans, walnuts, almonds, peanuts, pumpkin seeds, sunflower seeds, hemp seeds….you name it!
  • Greek yogurt. Or lactose free yogurt for a low FODMAP version.
  • Chocolate chips. For a low sugar version try Lakanto chcolate chips.
  • Add a drizzle of pure maple syrup for extra decadance!

What to serve with gluten free protein pancakes…

In addition to the optional toppings, add a side of turkey bacon, greek yogurt, or a tall, ice-cold glass of milk or organic soy milk if you want more protein with your breakfast. These gluten free protein pancakes are thin enough to roll, so have fun stuffing them with your favorite fillings. Mmm…

Stack of protein pancakes with raspberries on top. Fork in the foreground.

FAQ

Looking for more high protein breakfast ideas?

Stack of gluten free protein pancakes topped with fresh raspberries and orange zest.

Gluten Free Protein Pancakes with Raspberries and Orange Zest

These gluten free protein panckaes are so easy to make, nnourishing, and delicous! Made with simple ingredients and made in a blender, you can be eating a stack in 10 minutes or less. Grab a frok and dig in!
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

  • 1/2 cup gluten free oats
  • 1/2 cup cottage cheese
  • 2 large eggs
  • 1 large orange, zest and juice
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup raspberries
  • vegetable oil spray, high oleic sunflower, avocado, coconut, etc.

Instructions

  • Add oats, cottage cheese, eggs, zest and juice from 1 orange, maple syrup, and vanilla extract to a blender.
  • Blend on high power until ingredients are well combined.
  • Heat a large skillet over medium heat. Spray with vegetable oil and pour batter onto skillet forming ~4-inch pancakes. Cook until bubbles from, then flip and cook until pancakes are light golden brown on both sides.
  • Remove from skillet and divide into 2 servings (3 pancakes each). Top each stack with 1/ 2 cup raspberries.

Notes

Ingredient Swaps & Options
  • Eggs. I use whole eggs, but you can try making protein pancakes with egg whites instead. Or, for an egg-free version, try making these with a chia or flax egg.
  • Cottage Cheese. I love Good Culture cottage cheese. However, if you are following a low FODMAP elimination diet, choose a lactose-free brand like Green Valley Lactose-Free cottage cheese.
  • Maple syrup. A little bit goes a long way, but you can make yours without any added sugars.
  • Raspberries. Swap with your favorite fresh or frozen/thawed fruit.
  • Oil for cooking. High oleic sunflower oil, avocado oil, olive oil, or coconut oil
  • Optional: Protein powder (i.e., vanilla protein powder, pea protein powder, etc.)
Topping Suggestions
  • Fresh fruit. Top off with your favorite fresh fruit.
  • Peanut butter or almond butter. Add a hefty dollop of your favorite nut butter for extra protein, fiber, and healthy fat.
  • Chopped nuts or seeds. Pecans, walnuts, almonds, peanuts, pumpkin seeds, sunflower seeds, hemp seeds….you name it!
  • Greek yogurt. Or lactose-free yogurt for a low FODMAP version.
  • Chocolate chips. For a low-sugar version, try Lakanto chocolate chips.
  • Add a drizzle of pure maple syrup for extra decadence!

Nutrition

Serving: 3pancakes | Calories: 265kcal | Carbohydrates: 33g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 256mg | Potassium: 407mg | Fiber: 8g | Sugar: 13g | Vitamin A: 478IU | Vitamin C: 51mg | Calcium: 124mg | Iron: 2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Snack
Cuisine American, Gluten Free, Low FODMAP, Vegetarian
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Have you made protein pancakes before? Any ingredients you would add? What are your favorite pancake toppings?