How to Make Mini Eggs Gluten Free Protein Pancakes
Now, lovelies, let me know- what are your thoughts on mini eggs in general?
What are your thoughts on these bad ass Mini Eggs Gluten Free Protein Pancakes?!
Leave me a comment below!!
Mini Eggs Gluten Free Protein Pancakes
Ingredients
Pancakes:
- 1 1/2 cups gluten free oats
- 1 1/2 cups cottage cheese
- 1 tbsp vanilla extract
- 1 1/2 cups egg whites
- Pinch of salt
- 2 1/2 tsp baking powder
- 2/3 cup mini eggs crushed
Chocolate Mousse:
- 2 cups cashews soaked in water overnight
- 3/4 cup unsweetened vanilla almond milk
- 2 tsp vanilla
- ½ cup dates soaked in hot water
- 3 tbsp cocoa powder
To serve:
- Mini eggs
- Fresh berries
- Maple syrup if desired
Instructions
- In a blender or food processor, puree the oats, cottage cheese and vanilla. Mix in the egg whites, salt, and baking powder. Fold in the crushed mini eggs.
- Heat a large non-stick skillet over medium heat, spray with a spritz of vegetable oil and add 1/4 cup of batter at a time.
- Meanwhile, add the cashews (drained), almond milk, vanilla, dates and cocoa powder to a high power blender. Puree until very smooth.
- Layer the pancakes with the cashew cream, mini eggs, and berries, and serve with maple syrup, if desired.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Jill Conyers says
I want a double stack minus the eggs please 🙂
Abbey Sharp says
haha you got it!
Annmarie says
These are so tasty and festive! My kiddos would go crazy for them!
Abbey Sharp says
right!! a winner!
Kelly says
My nephew and niece would go crazy for these pancakes. I wouldn’t even need to tell them they’re gluten free!
Abbey Sharp says
yes! they’ll love it!
Emily says
Wow what a treat!! These look so decadent and festive 🙂
Abbey Sharp says
totally 🙂