These coffee-infused pancakes are light, fluffy and delicious.
With cottage cheese in the batter and a layer of vanilla yoghurt between each pancake, they’re packed with protein to keep you feeling full and satisfied for hours.
And they’re made in a blender for a super quick and easy breakfast prep.
But don’t limit yourself to breakfast, they’re also great as a snack or dessert!
Ingredients:
120g cottage cheese
60g rolled oats
2 eggs
1 tbsp black coffee
1 tbsp vanilla protein powder or 1 tbsp maple syrup/ honey/ sugar
1 tsp baking powder
Oil, butter or spray for cooking
For topping:
100g vanilla yoghurt
1-2 tsp cocoa powder for dusting
Method:
Blend together all the ingredients in a food processor, blender or nutribullet until smooth. If the mixture is too thick, add a splash of milk. If it’s too thin, add 1-2 tbsp flour.
Heat some butter, oil or cooking spray in a non-stick pan over a low-medium heat. Add 2-3 tbsp of batter to the pan at a time, and when bubbles start to form, flip and cook the other side.
Stack the pancakes with a layer of vanilla yoghurt between each one and dust the stack with cocoa powder.
Tuck in while warm and enjoy!
Serves 2
Makes about 8 pancakes
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