Recipe: Gluten-Free Protein Pancakes

Anyone who knows me even passingly well knows that I have two favorite foods. The first, ice cream, stirs me to such a frenzy that I could devote not a single post but an entire blog to its greatness. And the second has known me to walk the length of a city and wait in line for hours simply for its light, spongy, maple-soaked promise. I’m talking, of course, about pancakes.

The breakfast staple has near-deity status in my family; every weekend of my childhood we’d worship around great steaming stacks prepared to the exact specifications handed down by my great-grandfather. Yet over the years, as my stomach has become less tolerant of the ‘lead balloon’ sensation that most pancakes cause, I’ve had to relegate my beloved flapjacks to the status of occasional treat. Until I stumbled upon this recipe. 

These gluten-free pancakes are so easy, so satisfying, and so delicious, you’d never know that you’re not tucking into a traditional stack. Not only are the ingredients all healthy in their own right—they’re things you wouldn’t think twice about eating at any time of day—they’re also items you probably always have on hand. In other words, there’s nothing stopping you from whipping up a batch right now. 

Gluten-Free Protein Pancakes
(serves 2)
1 banana
1 cup gluten-free oats (I like the ones from Trader Joe’s)
2 eggs 
1/2 cup cottage cheese or plain greek yogurt
1/4 cup liquid of choice (almond milk, buttermilk, etc.)
1 pinch each baking powder, salt, and cinnamon

Combine all ingredients in a blender on high; let the blender run for several minutes to ensure a smooth batter. Grease and heat a griddle or skillet over a medium-low flame. I like my pancakes small  and thin, with each one comprised of about 2 tablespoons of batter, but of course you can play around with size and thickness. Top with fruit, syrup, a sunny-side-up egg, even melted peanut butter or nutella!