These Mini Eggs Protein Pancakes are gluten-free and healthy. Top it with chocolate mousse for the best healthy Easter morning breakfast!
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 morning breakfast option, but honestly, delicious any day of the year when you can find those eggs!!
Table of contents
Why This Recipe Works
I make these mini egg protein pancakes every year for a couple of reasons:
- High in protein (37g/serving!)
- Chocolatey and decadent
- Loved by my whole family
If your kids are anything like mine, they’ll be looking forward to Easter morning breakfast every year, just for a taste of this recipe!
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!!
- Oats: Use rolled, quick or minute. Make sure they are certified gluten-free if you have Celiac disease or another gluten intolerance.
- Cottage cheese: Not only is cottage cheese packed with protein, it also makes for the fluffiest pancakes. No cheesy flavour either!
- Egg whites: These also give our pancakes a nice protein boost.
- Mini Eggs: These are Mini Egg pancakes, so don’t forget them! Of course, you can always swap them for another Easter chocolate.
- Cashews: Cashews are the base for the creamiest, dreamiest mousse that I layer between the pancakes. They are a great source of healthy fats and have a bit of protein too.
- Dates: I like using dates as a sweetener! They have a caramel flavour that pairs well with the rich cashews.
- Cocoa powder: Chocolate mousse? Sign me up!
How To Make This Recipe
Step One: 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.
Step Two: 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.
Step Three: Meanwhile, add the cashews (drained), almond milk, vanilla, dates and cocoa powder to a high power blender. Puree until very smooth.
Step Four: Layer the pancakes with the cashew cream, Mini Eggs, and berries, and serve with maple syrup, if desired.
Flipping pancakes can be a bit of a mess sometimes! Don’t worry if you end up with some ugly ones- it happens to the best of us. But my top tip for making pretty pancakes is waiting until there are plenty of air bubbles. That’s when you know it’s ready to flip! Having a great non-stick pan also helps.
They are gluten-free, so yes! Just make sure your oats are certified gluten-free to avoid risks of cross-contamination.
The cottage cheese and egg whites add tons of protein.
Nope! Cottage cheese has a very mild flavour. Once you factor in the toppings, chocolate mousse and Mini Eggs, you can’t taste the cottage cheese at all.
More Recipes You Might Like
Need more Easter recipes? Give these a try:
- Rice Krispies Easter Eggs
- Vegan Lemon Mousse Parfait | Gluten Free Easter Recipe with Aquafaba
- Mini Egg Granola Cups | No Bake Pantry Staples Recipe for Easter
- The Best Vegan Easter Recipes
What is your go-to Easter morning breakfast? Have you tried these Mini Egg protein pancakes? Let me know!
Easter Morning Breakfast Pancakes with Mini Eggs (Gluten-Free)
- Mini eggs
- Fresh berries
- Maple syrup if desired
- 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 (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.