75g (2.6oz) cottage cheese
75g (2.6oz) oats
1 large egg
150ml (5.2fl oz) semi skimmed milk
2tsp linseeds (flaxseeds)or chia seeds
1/2tsp baking powder
1 tablespoon maple syrup (optional)
For a romantic Valentine’s breakfast or Shrove Tuesday treat, try these pancakes. They are wheat-free and high in protein and fibre so will keep you going all morning long. The cottage cheese makes them light and fluffy but doesn’t leave a ‘cheesy’ taste. I’ve added flax seeds or chia seeds to help bind the mixture and give a little boost of omega 3 fatty acids. Plant sources of omega 3 aren’t quite as efficiently used by the body as those from oily fish as the body, but are a useful source of essential fatty acids for vegetarians or vegans.
I find these easiest to make in a jug with a hand blender. If you don’t have a food processor, blender or hand blender then simply swap the oats for a flour of your choice – you could use a wheat free blend, wholemeal or plain rice flour. You can also swap the cottage cheese for a banana and the milk for a non-dairy variety if you prefer a dairy-free pancake. We like to eat these with blueberries and yoghurt but they are also delicious with a little lemon and sliced mango or bananas.
Put all the ingredients in a blender and blitz together until you have a smooth batter. Leave it to stand for 10 minutes – it should thicken slightly as the oats and seeds absorb the fluid.
Lightly grease a frying pan by rubbing some sunflower or rapeseed oil over it with kitchen roll. Place the pan on a medium heat and let it get hot for 2 minutes. Pour or ladle coaster sized puddles of the batter into the pan. You will be able to cook 2 or 3 at a time, depending on the size of the pan. When the surface no longer looks wet and bubbles have come to the surface, flip the pancake over and cook for another minute or so on the other side.
|Nutritional values for 1 pancake|
|Food Group||Food item|
|EGGS AND DAIRY||Cottage cheese|
|PULSES, NUTS & SEEDS||All seeds (e.g, sunflower, seame, hemp)|