Easter Morning Breakfast Pancakes with Mini Eggs (Gluten-Free)
These Mini Eggs Protein Pancakes are gluten-free and healthy. Top it with chocolate mousse for the best healthy Easter morning breakfast!
Servings 4 people
Calories 688kcal
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
Calories: 688kcal | Carbohydrates: 62g | Protein: 37g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 535mg | Potassium: 1270mg | Fiber: 8g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 320mg | Iron: 6.7mg