If you need a gluten-free pancake...

last year

My sister found this recipe somewhere unknown on FB. I tried it yesterday -- exactly as written (that might be a first for me :) They were easy to make and since they're naturally gluten-free, I figured I'd post the recipe. We liked them w/ butter and maple syrup.

Cottage Cheese Banana Oatmeal Pancakes

1/2 cup rolled oats

1/2 cup cottage cheese

1 ripe banana, mashed

2 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

Pinch of salt

Cooking spray or butter for greasing the pan

Instructions:

In a blender, combine oats, cottage cheese, banana, eggs, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.

Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.

Pour small amounts of the batter into the skillet to form pancakes. Cook for 2-3 minutes on each side, until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes.

Serve warm with your favorite toppings such as fresh fruit, a drizzle of honey, or maple syrup.

=======

I think I got around 15 small (2.5") pancakes, so I'd call this a recipe that makes 4-5 servings.

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Comments (11)

lizbeth-gardener
last year
Did you use quick or Old Fashioned oats?
arkansas girl
last year
The recipe says "rolled oats" that would indicate the NOT quick cooking type.
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party_music50
Original Author
last year
I used regular (5 min) rolled oats, but I think the quick-cook oats would work.
Eileen
last year
last modified: last year
It looks good and provides protein. Is it a very tender pancake? I often make lemon ricotta pancakes and they're softer than regular pancakes. I'd actually sub ricotta for the cottage cheese in your recipe.

I wonder if baking powder is needed. My baked oatmeal recipe uses a 1/2 teaspoon too, but doesn't it need flour to rise? I've left it out and don't see much, if any, difference.
annie1992
last year
PM, I have that recipe without bananas, I HATE bananas! I'm glad you tried it, I haven't yet, so I'll keep it and actually try it.

Annie
arkansas girl
last year
So you can just make it without the bananas? I was just going to say that if I had a banana, I would fix this in the morning. Soooo, if I don't need the banana, then I'm good to go. Do all the other ingredients just stay the same without a banana?
annie1992
last year
This is the recipe I have, no banana. I do think that some applesauce would be nice in them, though, with some maple syrup and chopped pecans or something similar. I kept the recipe because it seemed like something my celiac daughter might like for a change.

I think the cinnamon and honey could probably be left out or increased/decreased to taste. I haven't tried them yet, so I can't comment on flavor/texture/etc.

High Protein Pancakes
- 3/4 cup cottage cheese
- 1 1/4 rolled oats
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp honey
- butter or oil to lightly coat the pan
- optional for topping: butter, maple syrup, berries
Instructions
- Add all ingredients to a high speed blender and blend on high. Note: To get fluffy pancakes, it's best if the pancake batter sits for at least 5 minutes first to thicken up.
- Heat a griddle or frying pan on low heat and lightly coat with oil or butter.
- Drop the pancake batter in 1/4 cup portions onto the pan and cook until each side is golden brown. Each side takes ~2 minutes. Note: these don't bubble up as obviously as regular flour pancakes, so keep an eye on them to prevent burning.
- Serve warm with your choice of pancake toppings like butter, maple syrup and fresh fruit.
If you try them, Arkansas girl, let me know how they were!

Annie
party_music50
Original Author
last year
I'd say that it makes a soft pancake... to me, the center is almost creamy in texture, but not in a bad way.

My first thoughts before making the recipe were just like yours... I wondered why the small amount of baking powder and whether it would matter at all. I also thought that two eggs seemed like a lot for the small amount of oats and cheese, and I ran through other changes in my mind, but decided to make it as written first. I didn't think there was a strong flavor component for the banana or spices, but I had some left that I froze, so we'll see if they 'age' the way other banana baked goods seem to do. :)

I will definitely make them again, but with some variations and with apples. :)
party_music50
Original Author
last year
last modified: last year
Oh! I took photos. lol!

and these were left, so I froze them — you can see how soft they are by the way they drape. :)
arkansas girl
last year
I made Annie's recipe this morning and with the same results as partymusic mentioned. The recipe made 9 pancakes, I ate three and they were quite filling! I'll make them again for sure, the only change I made was that I put a little bit of oil into the batter. Seemed to me it needed some :) I ate them with butter and sugar free Smuckers syrup.
annie1992
last year
Well, I'm glad to know that they are good without the banana too, I'll definitely be making them.

Annie

If you need a gluten-free pancake...

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lizbeth-gardener

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