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These Mini Eggs Gluten Free Protein Pancakes will become a hit for Easter brunch and every day after that!
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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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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:

To serve:

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