Apple Protein Pancakes {gluten-free}
Behold, fall on a plate! These gluten-free Apple Protein Pancakes are going to be on your breakfast table for the entire fall season. Mark my words. They are made with oats, cottage cheese, eggs, and apples! You would never guess they don’t have any flour in them! They’re 106 calories each and have 7 grams protein each.
Table of contents
Why Make These Apple Protein Pancakes
These simple apple protein pancakes are made in the blender without any flour. Instead I used oats, eggs and cottage cheese (a trick I discovered when I made these Orange Protein Pancakes)! The combination of ingredients and technique amazingly cooks up to to fluffy moist pancakes that are perfect to flavor with seasonal ingredients.
Today I added in homemade applesauce, cinnamon, nutmeg and fresh Macintosh apples for a fall version of this recipe.
Big bonus: I have discovered that they also freeze beautifully. Then just pop a couple into the microwave to reheat them in the morning. And boom! Protein boost! Day=Made!
Not to mention the fact that they are so cozy and fally. Yeah I know fally isn’t a word, but Seasonal is my middle name, and I happen to be on nickname basis with the seasons, so I think I can call it fally if I want.
Ingredients For Gluten-Free Apple Protein Pancakes
- 5 egg whites
- 2 large eggs
- 2 cups old-fashioned oats, gluten-free if desired
- 1 cup low-fat cottage cheese
- ½ cup applesauce
- 1 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 Macintosh apple, peeled and grated or very finely diced
- ½ teaspoon baking soda
- cooking spray, avocado oil or coconut oil
How To Make Healthy Apple Pancakes {Without Flour}
Step 1: Make Batter in Blender
Combine egg whites, eggs, oats, cottage cheese, applesauce cinnamon, vanilla and nutmeg in a blender and blend until completely creamy and smooth, about 1 minute on high. Add shredded apple and baking soda and pulse to combine.
Step 2: Cook Pancakes
Heat a large griddle or skillet over medium-high heat until hot. Coat with cooking spray or brush lightly with avocado oil or coconut oil. Ladle ¼ cups full of the batter onto the hot griddle (it will spread out into 4-inch circles.)
Let the pancake batter cook, undisturbed until browned on the bottom and the edges are slightly dry, 2 to 4 minutes.
Carefully flip the pancakes with a spatula and let cook on the other side until the center is cooked, about 2 to 3 minutes. Cook the remaining batter in batches, reducing heat as necessary to prevent too much browning. Serve hot.
FAQs
We do not recommend using Greek yogurt for flourless protein pancakes. The cottage cheese is better because it is not sour like Greek yogurt. It also has a “fluffy” texture when it is pureed that is perfect for making protein pancakes.
Yes! Some oat brands are contaminated with gluten, so if you are highly intolerant or allergic to gluten make sure to buy gluten-free oats.
Yes, freeze on a baking sheet until firm. Transfer to a re-sealable bag and freeze up to three weeks. To defrost and heat place two pancakes side-by-side on a microwave-safe plate and microwave until hot, about 45 minutes. Stack and drizzle with syrup if desired to serve.
Yes. Keep covered in the refrigerator up to three days. Reheat in the microwave about 20 seconds per pancake.
More Recipes To Try
- For more apple inspiration check out my round-up of 50+ healthy apple recipes.
- If you love low-sugar high-protein breakfasts, you’ll love these vanilla pear overnight oats I shared last week.
- I have been eyeing these Corn Flour Pancakes from Tessa and can’t wait to make them!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Apple Protein Pancakes {Gluten-Free}
- Total Time: 25 minutes
- Yield: 11 1x
Description
Behold, fall on a plate! These gluten-free Apple Protein Pancakes are going to be on your breakfast table for the entire fall season. Mark my words. They are made with oats, cottage cheese, eggs, and apples! You would never guess they don’t have any flour in them! They’re 106 calories each and have 7 grams protein each.
Ingredients
- 5 egg whites
- 2 large eggs
- 2 cups old-fashioned oats, gluten-free if desired
- 1 cup low-fat cottage cheese
- 1/2 cup applesauce
- 1 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 Macintosh apple, peeled and grated or very finely diced
- 1/2 teaspoon baking soda
- cooking spray, avocado oil or coconut oil
Instructions
- Combine egg whites, eggs, oats, cottage cheese, applesauce cinnamon, vanilla and nutmeg in a blender and blend until completely creamy and smooth, about 1 minute on high. Add shredded apple and baking soda and pulse to combine.
- Heat a large griddle or skillet over medium-high heat until hot. Coat with cooking spray or brush lightly with avocado oil or coconut oil. Ladle ¼ cups-full of the batter onto hot griddle (it will spread out to 4-inch circles.) Let cook, undisturbed until browned on the bottom and the edges are slightly dry, 2 to 4 minutes. Carefully flip pancakes with a spatula and let cook on the other side until the center is cooked through, 2 to 3 minutes. Cook the remaining batter in batches, reducing heat as necessary to prevent too much browning. Serve hot.
Notes
Leftovers
Keep covered in the refrigerator up to three days. Reheat in the microwave about 20 seconds per pancake.
To Freeze
Freeze cooked pancakes on a baking sheet until firm. Transfer to a re-sealable bag and freeze up to three weeks. To defrost and heat place two pancakes side-by-side on a microwave-safe plate and microwave until hot, about 45 minutes. Stack and drizzle with syrup if desired to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 106 cals
- Sugar: 3 g
- Sodium: 158
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 7 g
Thank you for this delicious looking pancake recipe. I would like to try it using all whole eggs instead of just the whites. Do you think two whole eggs would equal the five egg whites? I’ll let you know how this works…..
It’s sort of in between, you could probably go with two for thicker pancakes or three for thinner ones. The texture will be very similar either way.
We had these incredible pancakes for a breakfast-for-dinner night and OH MY GOODNESS, they are insanely delicious! What a great recipe!
Wow, these pancakes were out of this world amazing!! We are going to love waking up to the leftovers for breakfast tomorrow!
These are perfect day starter!! I’d happily eat this for breakfast any day of the week!
One of my go-to recipes, especially in the fall.
I made these for my family for breakfast. They absolutely loved them!
We love these pancakes so much. I make a double batch and freeze some for later!
Yum! Have been thinking about trying these for a long time, so glad we did! I will definitely be making these again.
We eat these frequently in the cold months, and I make them for myself for lunches. I needed to rethink my carb intake and found this recipe that changes everything. Yes to pancakes with really delicious flavor, healthy fats and proteins, some added fruit, and no to all the white flour. Hurray!
Yay! I am so happy to hear you like these pancakes Marty! That’s music to my ears!