Protein Pancakes-GF

Prep Time

20 Mins






Vegetarian, Diabetic, Gluten-Free
Oatmeal vanilla pancakes are paired with fresh, ripe strawberries and sweet maple syrup.


1 cup old-fashioned oats certified gluten-free rolled oats
1 cup nonfat plain Greek yogurt (or low-fat cottage cheese)
6 egg whites
1/2 teaspoon vanilla extract
1 cup sliced strawberries (or 1 cup any preferred fruit)
2 tsp. maple syrup (or honey or coconut nectar)


1. Combine the oats, yogurt, egg whites, and vanilla in a blender and blend until smooth.
2. Coat a wide skillet with oil spray and heat over medium heat.
3. Pour the batter on to the skillet in 1/4-cup scoops. Cook the pancakes until the edges are dry and tiny bubbles form on top, about 2 minutes. Flip the pancakes and cook for about 2 minutes on the second side. Repeat until all of the batter has been used.
4. Divide pancakes between 2 plates (or freeze half of the pancakes for another meal). Top each plate with 1/2 cup strawberries and 1 teaspoon maple syrup.

Nutritional Information

  • Total Fat: 3g
    • Saturated Fat: 0.5g
  • Cholesterol: 10g
  • Sodium: 225g
  • Protein: 29g
  • Total Carbohydrate: 45g
    • DietaryFiber: 6g
    • Sugar: 14g