Go Back

High Protein Blender Pancakes

5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Servings 5 small pancakes

Equipment

  • High Powdered Blender

Ingredients
  

Wet Ingredients

  • 1 cup cottage cheese
  • 1 tsp apple cider vinegar
  • 1 egg
  • ½ tsp vanilla extract
  • pinch salt

Dry Ingredients

  • ½ cup gluten free flour (I use Bob's Red Mill 1:1)
  • 1 ½ tsp baking powder

Instructions
 

  • Blend all of the wet ingredients together until completely smooth.
  • In a bowl, add the wet ingredient mixture along with the flour and baking powder and mix completely. The batter should be really think and airy!
  • Heat a non-stick pan on the stove over low/medium heat. Add a neutral oil (avocado oil or coconut oil) or butter to warm. If you're using a pan that sticks easily, you may have a hard time flipping the pancakes, FYI!
  • Once the pan is warm (it must be warm first!) add a small amount of pancake batter to the pan and do your best to spread it out slightly. I use a cookie dough scooper to scoop the batter then spread it slightly with my fingers! There will be 5 pancakes that should be about 3.5-4 inches wide!
  • Cook each pancake until golden brown on both sides (a few minutes per side).
  • Once golden on both sides, enjoy right away with toppings of choice!