Gluten-Free Chocolate Chip-Blueberry Pancakes recipe

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Ingredients

½ cup gluten-free oats
4 egg whites
2 tablespoons 2% cottage cheese
2 (1 gram) packets sucralose sweetener, or more to taste
1 teaspoon vanilla extract
½ teaspoon baking soda
⅛ cup fresh blueberries
1 tablespoon semisweet chocolate chips
cooking spray

Nutrition Info

94.9 calories
carbohydrate: 12.5 g
cholesterol: : -
fat: 2.9 g
fiber: 1.5 g
protein: 5.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 214.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine oats, egg whites, cottage cheese, sweetener, vanilla extract, and baking soda in an electric blender, blend until smooth. Fold in blueberries and chocolate chips.

  2. Heat a griddle coated with cooking spray over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

4 medium-sized pancakes

Recipe Note

Delicious pancakes with berries that are safe for those of us with gluten intolerance.

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