Gluten-Free Recipe: Super Simple Protein Pancakes

Certified Personal Trainer By Krista Stryker, NSCA-CPT
Certified Personal Trainer
Krista Stryker, NSCA-CPT is the author of The 12-Minute Athlete: Get Fitter, Faster, and Stronger Using HIIT and Your Bodyweight and a leading expert on HIIT and bodyweight fitness. She lives in Venice, California, and is a certified personal trainer through the National Strength and Conditioning Association.

There’s nothing quite like the feeling of devouring a big, satisfying stack of pancakes for breakfast first thing in the morning.

But if you're trying to get healthier by avoiding processed carbohydrates and refined sugar, pancakes are one of the first thing that's crossed off your daily food list — until now.

Because not only are these protein pancakes just as satisfying as traditional ones, they're also packed with protein and heart-healthy oatmeal, making them the perfect way to start your day.

An entire stack of these four-ingredient protein pancakes has just over 300 calories and packs 30 grams of protein to keep you satisfied and feeling full for hours. Any leftovers you have are great frozen, too!

Here's how to make protein pancakes:


  • 1/2 cup oats (make sure they're labeled "gluten-free" if you want to avoid all gluten in this dish)
  • 4 egg whites
  • 1/2 cup low-fat cottage cheese
  • 1 tsp pure vanilla extract
  • Optional: Greek yogurt, fresh or frozen fruit, cinnamon and maple syrup for toppings


Preheat a non-stick skillet over medium heat. In a single serving blender (a regular blender will also work), add egg whites, oats, cottage cheese, and vanilla extract. Blend together till smooth.

Pour batter onto skillet in desired shapes. Flip pancakes when bubbles start to appear, or when they’re fully golden on one side.

Top with Greek yogurt, fruit, cinnamon, and even a little maple syrup (just don’t go overboard!). And dig in!

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