My sister emailed me a recipe for gluten-free pancakes a few weeks ago and claimed they were the B.E.S.T. After my mom made them, and my DAD claimed the same thing, I decided I had to try them, at least once. See, I’m no big pancake eater or maker, for that matter. But I was drawn to the idea of a gluten-free, no refined flour, low sugar, higher protein, and still tastes great and looks great pancake. My first batch wasn’t all that. But after tweaking the recipe to my liking, I found these to truly be pancakes worth sharing. When you are in the mood for that little indulgence and don’t want to feel guilty or gross afterwards - here’s what you do:
½ C gluten-free whole oats*
½ C whole milk cottage cheese
1 whole egg + 2 egg whites
¼ tsp each cinnamon, nutmeg, ginger
small pinch sea salt
½ tsp natural vanilla extract, optional
Makes about 4 medium sized cakes.
That’s it. It’s super easy. Blend all these ingredients in a blender until batter is smooth. Use some coconut oil to grease your pan and start flipping away! These cook rather quickly; once you flip them once to the second side, you will the see the pancake rise in the center and inflate a bit. Once it stops rising, it’s done. Add some fresh fall fruit or pumpkin puree on top and enjoy (with only a slight drizzle of maple syrup and butter if desired). That’s all they need! A true treat. These also don’t taste an inch like cottage cheese, if you are not a fan. Tested on a husband who avoids it like the plague. :)
You can also double this recipe and make for the whole family, or save some batter for yourself in the fridge to use throughout the week for a fast and delicious breakfast.
*Oats are naturally gluten-free, but most companies package them in facilities where contamination from other gluten sources is inevitable - so certainly for a serious allergy, look for a brand that states gluten-free on the label.