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Protein-rich gluten-free pancake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
14.1g
· 31%
Protein
13.2g
· 29%
Fat
8.1g
· 40%
Fiber
1.3g
Vitamins
B12
0.62µg · 26% DV
Biotin
7.2µg · 24% DV
B2
0.3mg · 23% DV
B5
0.72mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
205mg · 29% DV
Iodine
22µg · 15% DV
Calcium
126mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.85g
MONOUNSATURATED
3.15g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 9.1:1
Above the ideal 4:1 (9.1:1).
Gluten-free cottage cheese pancakes provide 180 calories per 100 g. Calories per serving depend on the amount eaten.
They contain 13.2 g of protein per 100 g. This protein content can make them a more filling option than some gluten-free pancake choices.
They provide 180 calories and 13.2 g of protein per 100 g. Whether they fit a weight-loss plan depends on your portion size and total daily energy needs.
The glycemic index of gluten-free cottage cheese pancakes is 45. This falls within the low glycemic index range.
With a glycemic index of 45, they have a relatively lower glycemic impact. Portion size and the rest of the meal can still affect blood sugar response.
Gluten-free cottage cheese pancakes contain 14.1 g of carbohydrates per 100 g. They also provide 1.3 g of fiber per 100 g.
They contain 8.1 g of fat per 100 g. The total fat consumed will vary with portion size.
They are listed as gluten-free. People with celiac disease should still check the product label for cross-contact information.
This product contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
They are compatible with vegetarian, gluten-free, Mediterranean, and flexitarian diets. As a processed food, they can be included as part of a balanced diet with attention to portion size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.