Oral Allergy Syndrome Friendly Gluten Free Protein Pancakes

Total time35 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Gluten Free Protein Pancakes

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Ingredients

4 servings

For the batter

1 ½ cups gluten free oats, blended into flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup full-fat cottage cheese
2 large eggs
½ cup milk
1 tbsp maple syrup
1 tsp vanilla extract

For cooking

1 tbsp neutral oil butter or unsalted butter, for the pan

For serving

fresh berries, for serving (optional)
maple syrup, for serving (optional)

Instructions

1
Add the gluten free oats to a blender and process on high until they form a fine, powdery flour, about 30–45 seconds. Transfer to a large mixing bowl and whisk in the baking powder, baking soda, and salt.
2
In a medium bowl, whisk together the cottage cheese, eggs, milk, maple syrup, and vanilla extract until well combined — the cottage cheese will remain slightly textured.

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