Make savoury or sweet, both ways incredibly great way to supercharge your meal with protein from whole food sources, with 31g protein per serve from the pancakes alone. Topped with some additional, delicious extras can always increase this again.
Savory option:
Saute some vegetables in extra virgin olive oil prior to cooking the pancakes. Add fresh herbs, some seasoning (I love Mingle Seasonings – they are delicious), a condiment or sauce as you wish or dollop with extra cottage cheese if you wish to use it up.
Sweet option:
Slice banana and pop on the top of the pancakes once with are cooking and prior to flipping. Add Greek yoghurt for additional protein plus berries to sweeten. If you need a bit more sweet go for honey or maple.
COTTAGE CHEESE PANCAKES (or hotcakes – as you wish!)
Gluten free : Vegetarian
Serves 2, 3 pancakes per serve
4 free range eggs
2 egg whites (use the yolk for home made custard or mayonnaise, or buy a carton of pure egg whites to have on hand for quick bumps in protein)
200g cottage cheese
2 tbsp coconut flour
2 tbsp almond meal
2 tbsp chia seeds (I prefer white chia aesthetically, there is no difference nutritionally)
1 tsp baking powder
Extra virgin olive oil or butter for frying
Combine eggs, white, cottage cheese, coconut flour, almond meal, chia and baking powder and whisk to form a batter. If there are a few lumps left of cottage cheese don’t worry too much. Set aside for 10 minutes to allow the chia to gel (draw in liquid). Heat a large frypan on medium heat, coat with some extra virgin olive oil or butter and add 1/4-1/3 cup measures of the batter to the pan, spreading slightly with the back of the cup measure as you dollop the batter in. Cook 2 minutes on one side, flip and cook another 1-2 minutes on the alternate side. Serve with your choice or sweet or savoury additions.
*This batter keeps well for a few days, so feel free to make and save. If it becomes too thick just top up with some milk to loosen.
