Gluten Free Protein Pancakes with Strawberry Cheesecake Sauce

So…did I have you at, “cheesecake?”  Good!  You need to click PRINT right now, because this recipe is going to knock your socks off and be your new favorite weekend breakfast.  I’ve been tinkering with protein pancake recipes for a few weeks now.  I met a new friend at DCAC with a rocking physique (she’s training for a swimsuit contest) and she rattled off her pancake recipe.  I tried it and loved it.  But I wondered how I might be able to make the pancakes less rubbery and more like the golden, fluffy circles of my childhood (minus all the white flour and Aunt Jemima).  So to work I went, researching, tasting and trying all different kinds.  Yes, it’s a tough job, but someone’s got to do it.  I added a few of my favorite ingredients (Chia seeds and strawberries) to make this recipe even better, and let me tell you, this is a winner!  The only downside is that my kids can’t stop asking for them, so I’m spending even more time in the kitchen.  Thankfully, these are healthy and quick to whip up, so I don’t mind at all.  My house smells like a French bakery with wafts of cinnamon, and that alone is reason enough to keep flipping the flapjacks.


Strawberry “Cheesecake” Topping:

1/2 cup nonfat cottage cheese

1/4 cup light coconut or almond milk

1/2 teaspoon vanilla

1/2 teaspoon Stevia (or you could use Agave)

3 strawberries

Pancake Ingredients:

  • 4 ounces nonfat cottage cheese
  • 3 egg whites
  • 1/2 cup gluten-free old fashioned oats
  • 1 tablespoon Chia seeds
  • 1 tablespoon ground flax
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Stevia
  • 3 strawberries
Place all cheesecake ingredients in a blender for 1 minute. Remove to a bowl.  Preheat griddle or nonstick skillet and spray with Pam.  Place all the pancake ingredients in the blender ( no need to clean the blender) and process for one minute or until smooth.  Divide batter onto hot griddle (about 1/4 cup each to make 4 pancakes).  Cook until bubbles appear on top of pancakes and edges appear dry (about 2-3 minutes).  Flip pancakes and continue cooking another 2 minutes, depending on thickness.  Top with half the cheesecake sauce.
This is all you need for the pancakes
I added a little cocoa powder to the sauce too

Serves 2: Nutritional information- Calories 250, Protein, 21, Carbs, 25, Fat, 7

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