Protein Pancakes
This is one of the few pancake recipes that actually makes a good breakfast.
I know, I'm mean, I don't encourage maple syrup & fruit laden low protein pancakes for breakfast... what can I say, I want you to feel your best.
Anyway, this recipe can be either savoury or sweet depending on your preference. It's super simple to whip up & has all the fluffy joy of a regular American Style pancake but is just bursting with with goodness to keep you going all day.
Key Facts
- Gluten free
- High in protein & fibre
- Keeps you fuller for longer
- Super simple
Ingredients
- 200g full fat cottage cheese
- 2 large eggs
- 1 tablespoons psyllium husk
- 50g jumbo oats
- 1 teaspoon bicarbonate of soda
- 2 teaspoons vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- OPTIONAL SWITCHES - take out the spices & add chopped herbs, Parmesan/nutritional yeast & top with tzatziki, chopped cucumbers, lemon & tahini for a savoury spin!
Preparation
01
Add all ingredients except vinegar & bicarbonate of soda to a blender & blitz for 30 seconds - don’t over blend or your pancakes won’t rise! Let it sit to thicken for 5-6 mins. Then add bicarbonate of soda & vinegar, whisk in.
02
Heat a non-stick pan on a medium heat, & if you wish to you can add butter, ghee or coconut oil to the pan.
03
Spoon in 2 heaped tablespoons of batter per pancake (should make 6-8) & cook for 3-4 minutes until bubbles start to appear. Flip & cook for another couple of minutes until golden brown.
04
Top with yoghurt, nut butter &/or chia jam & serve!
They’ll keep for 3 days in the fridge or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
