To make up for my recent quiet period, I thought I’d post two receipes in one week!

I’m still trying to be a little more healthy than usual and decided to make some protein pancakes.

I have made oat based pancakes before and also tried out a few cottage cheese pancakes, such as the blueberry one you can read about here. This receipe however combines the two ingredients along with banana as a natural sweetener. 

You can feel less guilty if you tuck into a pile of them compared to your regular pancakes, as these here are higher in protein, thanks to the egg whites and cottage cheese, and lower in fat. 

And, as they are made from oats rather than flour they can be made gluten-free too. I used slightly ground oats but as everything goes into a blender you can probably use any oats you like. 

If you’re trying to cut back the calories just have them with a few fresh berries but the berry compote is not too bad for you either – and a dusting of icing sugar on top won’t kill you either!

For 4 portions you’ll need:

For the pancakes:

• 1 cup (gluten-free) oats
• 1 banana
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp cinnamon
• 4 egg whites
• 1/2 cup fat free cottage cheese
• 3-4 tbsp of milk (almond/ soy/ cow etc will work)

For the berry compote:

• 2 cups frozen mixed berries
• 1- 2 tbsp sugar
• 1-2 tbsp water
• 2 tsp cornstarch

It’s as easy as putting all the ingredients for the pancakes in a blender and whizzing everything together until you have a smooth batter.
That’s pretty much it!

If the batter is too thick add a little more milk. If it’s too runny, add a few more oats before blending the batter again.

To bake, heat a non-stick frying pan and spray it with a little oil and pour a generous tablespoon of batter into the pan for each pancake. Bake the first side until bubbles appear, then flip the pancakes and bake the other side.

I like to serve a simple berry compote with the pancakes which I make by bringing some frozen berries, a little sugar and water to the boil. I then take some of the liquid and mix it with a little cornstarch, pouring it back into the pot and bringing it to the boil once more to thicken the compote.