Protein pancakes
Oats, banana & almond milk
Protein pancakes
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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Ingredients
- 100 g oats
- 2 large free-range eggs
- 100 g cottage cheese
- 1 ripe banana
- 1 pinch of baking powder
- 1 splash of almond milk
- groundnut oil
- TOPPINGS
- 4 tablespoons almond butter
- 2 teaspoons runny honey
- 4 tablespoons fat-free Greek yoghurt
- 4 fresh figs
- 1 pear
- 1 eating apple
- 1 handful of pomegranate seeds
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Jamie Magazine
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Method
- Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
- Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.
- Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
- Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
- Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
- Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.
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