Gluten-Free Protein Pancakes

Looking for an easy breakfast idea that will keep you full longer? Try these gluten-free pancakes made with oats. I came across this recipe in “Carolina Country”, our local co-op magazine and it reminded me of when I first tried oatmeal pancakes several years ago after visitingĀ katheats.com, a blog written by a registered dietitian. When I began seeing more clients with Celiac’s disease and gluten intolerance, I started looking for gluten-free options to help them out. I modified this recipe slightly from the original and they turned out just right. Just keep in mind that gluten-free pancakes will be more dense or heavier than pancakes made with wheat flour and the texture is not the same. But these were good enough that even my husband ate them.

Stack of pancakes

Gluten-Free Protein Pancakes

Try substituting banana or berries for the applesauce. Add chopped nuts or flaxseeds for additional texture. You can make these ahead of time and reheat for those mornings that you are in a hurry. They can be substituted for bread and used to make an egg sandwich or spread on some peanut butter. There are so many options and they are all delicious. Experiment for yourself. Check out the short video below to see how easy it is to make these pancakes.

 

Nutrition Info: (1 pancake) 105 calories, 1.6 grams Total Fat, 0 grams Saturated Fat, 77 mg Sodium, 158 mg Potassium, 18 grams Total Carbohydrates, 2.5 grams Fiber, 4.8 grams Protein.

Allergen Info: Milk products, eggs

RD Tips: You can substitute vanilla protein powder for the milk powder. A low-fatĀ cottage cheese or sour cream can substitute for the yogurt. A non-dairy milk (such as almond, cashew, soy, etc.) could be substituted if needed.

 

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YOUTUBE
  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 15m

Ingredients

  • 1 1/2 c quick whole-grain oats, gluten free
  • 1 tbsp. powdered milk
  • 1/2 c applesauce, unsweetened
  • 1/2 c fat free Greek yogurt, vanilla flavor
  • 1/4 c skim milk
  • 2 egg whites
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder, gluten-free
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon, ground
  • 1/4 c walnuts or pecans, chopped (optional)
  • 1/4 c berries for topping (optional)

Instructions

  1. Combine the first 10 ingredients in a blender and mix until smooth (about 30-60 seconds). Add nuts to mixture if desired. Pour onto heated griddle and cook until golden brown. Top with chopped nuts or berries if desired. Sprinkle powdered sugar over top if desired. Serve warm.

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