Whilst my daughter loves waffles, I much prefer pancakes. I would happily eat them with just a big of butter and maple syrup although most of the British supermarkets have started stocking fruit coulis which have less sugar than jam so they taste more like the actual fruit. M&S do a lovely raspberry coulis and the current favorite in our house is Tesco’s Passionfruit Mango coulis. Since I am the lone lover of pancakes and frequently eat my breakfast at work, I wanted to have a pancake that had a bit more protein in it so it could hold me over in the (common) event that my lunch break is late. These pancakes certainly do the trick with 28g of protein per serving! I make them in advance, put them in individual containers and then pop them in the microwave for 1 minute to reheat. I use little sauce pots for any toppings I’m taking as well. Enjoy!
| Ingredients: 240g cottage cheese 105g oats 3 eggs 2tsp sugar 1tsp baking powder 1tsp vanilla |
Directions:
- Place all ingredients in blender and blitz until smooth.
2. Place pan on medium heat and grease with some butter.
3. Pour batter to a desired diameter and cook.
4. The pancakes will start to bubble. Once all the bubbles have popped, flip and cook the other side.
5. Remove from heat onto a plate and continue until batter is gone.
6. Serve with desired toppings and sauces!
Maddie Nyman Kitchen 
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