I absolutely love pancakes!!!
When I was little and my sisters were at school I used to bake with my gran and I knew the recipe off by heart. Unfortunately however it doesn’t go well for me when I make the old fashioned kind at home…the whole batch mysteriously disappears in a matter of hours.
So I’ve had to adapt and make a healthier version that’s much better for me and forms a breakfast that’s actually nutritious!
These pancakes have a good amount of protein in the form of cottage cheese, egg and greek yoghurt and you can always up this by adding a little protein powder to the batter or serve along with nuts.
Pum’s Oaty Protein Pancakes
- 1/2 cup oats
- 1 egg
- 1/4 cup cottage cheese
- 2 tbsp. almond milk
- 1 tsp. sunflower seeds
- 1/2 cup blueberries
- 2 tbsp. pure maple syrup
- 1 tbsp. greek yoghurt
- 1 tsp. coconut oil
- Blended together the oats, egg, cottage cheese, milk and 1 tbsp. of maple syrup until semi-smooth batter formed (I like leaving a little texture).
- In a small pot added the blueberries, 1 tbsp. of maple syrup and a splash of boiling water. Squashed the blueberries and let bubble away for 5 mins stirring regularly until sauce formed and thickened slightly.
- Heated the coconut oil in a pan and added batter (roughly 1/4 cup at a time). Cooked until bubbles appear at the topped and then flipped. Cooked for another couple of minutes checking the bottom didn’t burn.
- When pancakes ready topped with the hot blueberries, sunflower seeds and greek yoghurt.
The pancakes themselves are quite plain which I love because you can go wild with the toppings.
Other combinations I love are; pistachios and raspberries; peanut butter and strawberries; almond butter and pumpkin seeds; or a little melted dark chocolate and cinnamon if I’ve been very good!