Mini Eggs Gluten Free Protein Pancakes
These Mini Eggs Gluten Free Protein Pancakes will become a hit for Easter brunch and every day after that!
Servings 4 people
- 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
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.
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