These Mini Eggs Gluten Free Protein Pancakes will become a hit for Easter brunch and every day after that!
Guys, let’s talk about EVERYONE’S official guilty pleasure- Cadbury mini eggs. NO, this post is not sponsored, and YES, I wish it was so that I could have a stockpile of mini eggs in my pantry right now. Seriously, I decided to make this recipe just so that I would have a legit excuse to expense a family sized bag of these bad boys. And while I have no qualms about popping these back by the handful a la carte, I figured they would be even more appreciated in these wickedly delicious Mini Eggs Gluten Free Protein Pancakes. Delicious for a healthy Easter brunch option, but honestly, delicious any day of the year when you can find those eggs!!
How to Make Mini Eggs Gluten Free Protein Pancakes
So as you guys know, I’m kinda obsessed with better for you protein pancakes. I’ve made ones for St. Paddy’s Day and Valentine’s Day and so much more. I HAD to whip out my base recipe for Easter too!
These Mini Eggs Gluten Free Protein Pancakes essentially start with a combination of oats, cottage cheese and egg whites. I guess this is what fitness models and people like that would call “clean eats”. I call it a great base for Mini Eggs!!
Next, I figure, we need some stacking support, so I made a delicious chocolate cashew mousse sweetened naturally with dates.
Obviously, then we top the whole thing off with more mini eggs, berries and maple and OMG, get your face right in there.
Mini Eggs Gluten Free Protein Pancakes- WHERE HAVE YOU BEAN ALL MY LIFE?! Excuse me while I stock up on these mini eggs at the drug store so that I can whip up a batch for the hubs and I in the middle of November. Seriously, there is no need to reserve all the best things in life for one month.
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
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 people
Calories: 688kcal
These Mini Eggs Gluten Free Protein Pancakes will become a hit for Easter brunch and every day after that!
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.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
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 🙂