Pregnancy Friendly Gluten Free Protein Pancakes
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups gluten free oats, blended into flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup full-fat cottage cheese
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
For cooking
- 1 tbsp neutral oil 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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