Peachy-Clean Protein Pancakes


A solid breakfast should be 3 things:

  1. exciting enough to get you out of bed in the morning
  2. tummy-filling
  3. energizing for the ruckus of a day you have ahead

Proud pancake connoisseur, Iv made those flapjacks of joy with everything from mini-eggs to fried apples. The joy of eating dessert for breakfast is usually something reserved for lazy sundays. Partly due to their long-ish preparation time, and partly because of the sluggish pancake coma that often ensues after.

In my pursuit to get my eating habits back where they should be, I wanted to create a pancake that would be fun to eat without spiking your blood sugar through the roof.

Cottage cheese and gluten free oat flour proved to be the perfect ingredients to make these powerful pancakes work. They provide the perfect amount of protein and energy to get your day started. Don’t be deterred by the cottage cheese, it is blended smooth with the rest of the ingredients so you wont even detect its notorious unappealing texture.

The result of this recipe is the lightest fluffiest tender pillows of peachy goodness, gently sweetened with honey. Try them tomorrow morning drizzled with  greek yogurt and extra fresh peaches on top. They make a perfect post workout snack too 🙂



Gluten Free Peach and Cottage Cheese Pancakes (Makes 6 pancakes)


  • 1/2 cup large flake oats
  • 2/3 cup fresh peaches, chopped
  • 1/2 cup low fat cottage cheese
  • tbsp honey or maple syrup
  • 2 tbsp almond or regular milk
  • 2 eggs, separated
  • tbsp cinnamon
  • 1/4 tsp baking soda
  • pinch salt


  1. Grind 1/2 cup of large flake oats in food processor for about 1 minute, until forms flour-like powder
  2. Add all remaining ingredients into your food processor, aside from egg whites which you will put in a medium bowl
  3. Blend ingredients until forms a creamy consistency
  4. Whisk egg whites in separate bowl until lightly frothy (about 1 to 2 minutes)
  5. Fold egg whites into rest of pancake batter until well combined
  6. Heat coconut oil or butter on large pan at medium heat
  7. Scoop 1/3 cup of batter onto hot pan, flipping carefully after 3-4 minutes. Leave lots of space between pancakes on pan because they can be very delicate to flip
  8. Serve immediately topped with fruit and yogurt!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s