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High-Protein Cottage Cheese Pancakes
Introduction from Niall Kirkland
Thirty grams of protein per serving for pancakes?! And they taste as good as they look! These are quick, easy, delicious fluffy pancakes with over 30g of protein per serving. You could swap out the plain flour for oat flour here, but when I developed this one, I fancied more of a typical pancake texture – sometimes you just want the real thing, you know what I mean?
Ingredients
Method
Put all the ingredients, except for the oil, butter spread and maple syrup, in a blender and blend until combined and smooth. Leave the mixture to sit for 4–5 minutes.
The best way to cook these is by using two separate non-stick pans and four 6–8cm pancake/egg moulds, so you can cook four pancakes at a time in two batches. Heat half the coconut oil in each pan over a medium heat. Swirl the oil to coat the pan, place the moulds in the pan, then pour in the pancake mixture and cook for 3–4 minutes.
When the mixture starts bubbling on the top surface, remove the moulds, then flip using a spatula. The pancakes should be golden with some darker colouring on the surface. Cook for 3–4 minutes on the other side, until cooked through.
Serve immediately and top with the butter and maple syrup.
Cals: 409 Carbs: 34.9g Protein: 30.2g Fat: 17.1g
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Reviews
5 out of 5 stars
1 Ratings
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