Blueberry Oat Pancakes- a high protein, gluten-free breakfast2014-06-24
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 20m
Pancakes are a huge favourite in my house, but I always frown upon them because I am not too fond of eating so much flour.
For me, breakfast is the most important meal of the day. I don’t really care if I eat very little dinner, but my breakfast has to be really healthy and filling.
So I really love these pancakes because they are bursting with health and keep me full for a long long time.
Gluten free, made with the goodness of oats, cottage cheese and fruit, these low calorie protein rich pancakes can be made in a jiffy- perfect for dieters.
- Oats (any kind)- 1 cup
- Eggs- 2 ( lightly beaten)
- Cottage cheese- 1/2 cup
- Vanilla extract- 1 tsp
- Blueberries - 1/2 cup (or any other soft fruit)
- Milk- 2-3 tbsp
- Effervescent fruit salt (Eno)- 1/3 tsp
Pop the oats, cottage cheese, lightly beaten eggs and vanilla extract into a blender and blend till smooth.
Pour into a large bowl and mix in the milk and Eno (effervescent fruit salt).
Now, mix in the blueberries or any other soft fruit like raspberries or strawberries, basically whatever is at hand.
Heat a non-stick pan or cast iron flat tawa (griddle)
Grease with oil. When hot, reduce the flame and put 1-2 heaped tablespoonfuls of the mixture onto the pans.
Flip over after a minute or so. The fruit salt enables the pancakes to puff up really well. Cook for about 3 minutes in total.
If you like, you can serve these pancakes with maple syrup or honey.
I like to eat them as it is because the fruit lend a beautiful sweetness to the pancake.
Try this for a lovely gluten free, high protein breakfast. You’ll love it!