Gluten-free protein pancake recipe

My favourite meal of all time is pancakes! My mother has been making these for me ever since I can remember! These freeze so well and can be popped into the toaster for those rushed mornings.

Ingredients 1/2 cup cottage cheese (2%) 1/2 cup oatmeal (quick cooking) 2 whole organic eggs 1 teaspoon vanilla extract 1/8 teaspoon of cinnamon 1-2 teaspoons coconut oil

Directions 1. Add all of the above ingredients to a blender and blend on high for 1-2 minutes or until smooth.

2. Heat olive oil cooking spray on medium heat onto a non stick frying pan.

3. Pour half of the pancake batter onto the heated frying pan.

4. Allow to cook on medium heat.

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5. When you start to see bubbles forming at the top of the pancake, flip pancake over.

6. Allow to cook on the other side.

Nutrition* Calories: 157 Calories From Fat: 17 Total Fat: 2 g Cholesterol: 2.3 mg Sodium: 341.8 mg Potassium: 236.7 mg Carbohydrates: 16.5 g Fibre: 2.4 g Sugar: 2.5 g Protein: 17 g *Calculated from recipe ingredients per 2 pancakes

Makes four 4-inch pancakes

Click to learn more about Kathy Smart's gluten-free journey.