Easy Gluten Free Protein Pancakes (Ready in 10 Minutes!)
Moist and delicious protein-packed gluten-free pancakes made in a blender in 10 minutes — perfect for breakfast or brunch!
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
Ingredients for gluten-free protein pancakes
- 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 Good Culture 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. 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!
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 and get the recipe on Instagram or YouTube!
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…
FAQs about protein pancakes
Gluten Free Protein Pancakes with Raspberries and Orange Zest
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
- 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.)
- 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
Let’s Chat! Have you made protein pancakes before? Any ingredients you would add? What are your favorite pancake toppings?
