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.

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.

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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.

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 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.

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.

FAQs

Can I use Greek Yogurt instead of cottage cheese in protein pancakes?

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.

Are these gluten-free?

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.

Can these be frozen?

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.

Can they be made ahead?

Yes. Keep covered in the refrigerator up to three days. Reheat in the microwave about 20 seconds per pancake.

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Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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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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.

Apple Protein Pancakes {Gluten-Free}

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5 from 15 reviews

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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

Units Scale
  • 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

  1. 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.
  2. 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

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.

A plate of with Pancakes with apples