My quick pancakes are a great post work out meal or for a more relaxed weekend breakfast. These are super quick to make and have an aerated texture and a yummy oaty, slightly tangy taste. They are substantial and will fill you up until lunch times which is always a bonus for me as I get really hungry after a workout. Non traditional pancakes like banana and protein powder versions tend to have a weird bite and burn really easily. Sporting 3 ingredients of porridge oats, low fat cottage chesse and eggs, these quick pancakes are low cab and high protein. With these 3 ingredient pancakes, I can cook pancakes that are the size of the frying pan as I like crepe sized pancakes rather than American style ones in a stack. Unlike traditional french crepe style pancakes, these don’t contain flour so no resting is required. This recipe serves 1. Half a cup of oats is 40g which is a Healthy Extra B on Slimming World.
Ingredients
1/2 cup cottage cheese
1/2 cup oats
2 eggs
Method
Blitz the oats in a blender/food processor/Nutribullet. Add the cottage cheese and eggs. Blend some more. Now the batter is ready.
Heat a small frying pan with a tiny spray of oil. Ladle in enough batter to cover the base of the frying pan and cook on a medium heat. The pancakes should be nice and firm. When bubbles appear on the top, flip the pancake and cook briefly on the other side. Plate up and eat them whilst they are hot. My husband said they remind him of oat cakes (the Staffordshire ones not the Nairns).
I like 3 ingredient pancakes with skinny syrup. They are also really good with yogurt and berries.
If you like this recipe, you might like my homemade nut granola: https://cookingwithfi.com/nut-granola/