Cottage Cheese Protein Pancakes

Making Cottage Cheese Protein Pancakes

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1. Blend the oats alone for 20 seconds until they are a coarse flour.

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2. Add the cottage cheese, eggs, banana, baking powder, vanilla, salt and cinnamon and blend for another 30 seconds, until completely smooth.

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3. Let the batter stand 5 minutes. The oat flour drinks the liquid and the batter thickens noticeably.

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4. Heat a non-stick pan over medium — lower than you would for ordinary pancakes, because this batter browns faster.

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5. Wipe the pan with oil and drop in 3 tablespoons of batter per pancake, spreading each into a 10 cm round.

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6. Cook 2 to 3 minutes, until bubbles hold their shape at the edges, then turn and give it 90 seconds more.

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7. Stack and serve with the berries and a spoonful of yoghurt.

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Notes for Getting It Right

• Medium heat, not high. Protein sets faster than starch, so these colour before the middle is done if the pan is too hot.
• The banana has to be properly speckled. An underripe one adds no sweetness at all and these have nothing else to fall back on.
• The batter keeps overnight in the fridge and thickens further; loosen it with a splash of milk before cooking.

What to Serve with Cottage Cheese Protein Pancakes

• Strong coffee
• A handful of toasted walnuts
• Cold milk

Keeping and Reheating

Refrigerate cooked pancakes up to 3 days, or freeze 2 months interleaved with paper. Reheat in a dry pan for 1 minute a side rather than a microwave, which makes them rubbery.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.