Blueberry Oat Pancakes- a high protein, gluten-free breakfast

  • 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

Cottage cheese


Smooth mixture after blending



Add in the blueberry


Pancakes on the pan



Pancakes cooking-




Step 1

Pop the oats, cottage cheese, lightly beaten eggs and vanilla extract into a blender and blend till smooth.

Step 2

Pour into a large bowl and mix in the milk and Eno (effervescent fruit salt).

Step 3

Now, mix in the blueberries or any other soft fruit like raspberries or strawberries, basically whatever is at hand.

Step 4

Heat a non-stick pan or cast iron flat tawa (griddle)

Step 5

Grease with oil. When hot, reduce the flame and put 1-2 heaped tablespoonfuls of the mixture onto the pans.

Step 6

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.

Step 7

If you like, you can serve these pancakes with maple syrup or honey.

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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!

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