Name: Gluten Free Protein Pancakes with Raspberries and Orange Zest
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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.)

JUMP TO RECIPE

Moist and delicious protein-packed gluten-free pancakes made in a blender in 10 minutes — perfect for breakfast or brunch!

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

My family and I agree, you’ll LOVE these easy, protein-packed gluten-free pancakes! Plus, they’re healthy to boot, and ready in just 10 minutes using your blender. No whisking, no lumps, no mess — just creamy, satisfying pancakes that are perfect for busy mornings or weekend brunches.

They’re not your traditional “fluffy” pancakes, but thanks to cottage cheese, eggs, and oats, they’re tender, protein-rich, and fiber-packed to keep you full all morning. And, OMG, they’re so good!!!

Why You’ll Love These Gluten-Free Protein Pancakes

SO Easy – Make ’em in a blender. It’s quick and mess-free.
Protein-packed: About 15g per serving.
Moist & satisfying: Cottage cheese & eggs give a creamy texture.
Fiber-rich: Oats and berries are good for your gut and help keep hunger at bay.
Versatile: Top with fruit, nut butter, yogurt, or any favorite topping.

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, such as Good Culture Lactose-Free cottage cheese.
Maple syrup. A little bit goes a long way, and you can make yours without added sugar.
Pure vanilla extract.
One orange. The orange juice & zest add an additional layer of sweetness, and taste divine!
Raspberries. Or other fresh fruit. See recipe notes for low FODMAP amount.
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

Blend it all. Add oats, cottage cheese, eggs, orange zest + juice, maple syrup, and vanilla to your blender. Blend until smooth.
Heat your pan. Warm a non-stick skillet over medium heat, then add a light drizzle of oil.
Cook pancakes. Pour batter into small rounds. Cook until lightly golden, flip, then cook the other side.
Top & enjoy. Berries, yogurt, nut butter, maple syrup — mix and match for your perfect stack! See more ideas below!

🍓 Toppings & Serving Ideas

Maple syrup or fruit compote
Fresh fruit: berries, bananas, peaches
Nut butters: peanut, almond, cashew, or this maple pecan butter (so good!)
Yogurt: Greek or lactose-free for a low FODMAP version.
Turkey bacon or chicken sausage
Nuts & seeds for crunch

Try another version (Blueberry Banana Bread Protein Pancakes)

If you love these, you’ll adore my Gluten-Free Banana Bread Protein Pancakes — a cozy twist with bananas, spices, blueberries, and pecans. Watch me make them here.

FAQs about protein pancakes

While you could try adding it, my recipe doesn’t use any baking powder. They may not be as fluffy as regular pancakes, but they still taste delicious, and the cottage cheese and eggs make them extra moist.

I don’t add any milk, as the orange juice adds extra liquid. However, if you don’t add orange juice, you may choose to add almond milk or another milk to thin the batter.

No, they are not low carb. But, they contain 15 grams of protein and 8 grams of fiber per serving to help keep your blood sugar stable and energy level up. Plus they’re a delicious way to eat more plants for better gut and overall health!

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

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!

4.91 from 10 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

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 make protein pancakes with egg whites. 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. Use 2/3 cup total for a low FODMAP serving of 1/3 cup each.
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

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