Light and fluffy pancakes with more than enough protein to power you through any busy morning and a wonderful hint of sweetness to satisfy any early sugar cravings, this healthy pancake recipe is soon to become your all-time favorite!
Ordinary pancakes can often leave you feeling stuffed and ready for a nap. Not exactly the type of food you want to be eating first thing in the morning. But these pancakes are totally different and contain a secret, healthy ingredient. Cottage cheese!
This type of cheese is very low in calories, full of protein and high in calcium, riboflavin and vitamin B12, making it a great addition to your diet. And don’t be put off if you don’t like the flavor of cottage cheese. You honestly can’t taste it at all! Top your pancakes with fresh fruit or a healthy low-sugar jam and you’ll completely forget all about the cottage cheese.
This recipe makes 8 small pancakes which is enough to serve 2-3 people. Because there is 1 whole egg in the recipe, it’s difficult to cut it down to make fewer pancakes. However, you can double, triple or even quadruple the ingredients to make a great big batch.
No one wants to spend summer mornings at the hot stove flipping pancakes and with this recipe, you really don’t have to! These pancakes store really well, so you can make loads in one go and have enough healthy breakfasts to get you through the rest of summer. To prepare these pancakes in advance, follow the recipe below and leave them to cool to room temperature before wrapping individual portions in plastic wrap. Each portion of pancakes will then keep well in the fridge for up to five days or in the freezer for up to six months. When you’re ready to eat, simply heat the pancakes up in the microwave until piping hot.
Vegetarian – makes 8 – 15 minutes
- 1 teaspoon coconut or canola oil
- 7oz cottage cheese
- 1 egg
- ¾ cup all-purpose flour
- 1/2 teaspoon stevia powder
- ½ teaspoon baking powder
- Drizzle the coconut or canola oil into a large frying pan over a medium-high heat and leave to warm up.
- In the bowl of a large food processor, scoop in the cottage cheese, egg, flour, stevia powder and baking powder. Blend on a high speed for 30 seconds, until everything is well combined.
- When the oil is hot, scoop out ¼ cup of the pancake batter at a time and spread it into the pan. You should be able to cook 4 individual pancakes at the same time in a large frying pan.
- Cook for 3 minutes on one side then flip over with a spatula and cook for a final minute until golden brown on each side.
- Stack the pancakes onto a hot plate and cover with a kitchen towel until you’ve used all the batter and you’re ready to serve.