Protein pancakes
The combination of eggs, almond milk and cottage cheese make these pancakes a great source of protein. Ideal for breakfast, brunch or a post work-out meal because of the balance or protein and healthy carbs that the fruits provide.
INGREDIENTS (SERVES 4)
100 gr oats
2 large free-range eggs
100 gr cottage cheese
1 banana
1 pinch of baking powder
1 splash of almond milk
groundnut oil for oiling the pan
TOPPING4 tbsp almond butter
2 tsp runny honey
4 tbsp fat-free Greek yoghurt
4 fresh figs
1 pear
1 apple
1 handful of pomegranate seeds
Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
Prepare all the toppings in a small bowl, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.
Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.
Recipe adapted from Jamie Magazine
