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–+ servings

Cottage Cheese Pancakes

Breakfast
You cannot go wrong with these pancakes! These fudgy, soft and rich pancakes are quick and easy to make on one of those lazy weekend mornings. You definitely won’t regret giving this classic breakfast twist a try!
5 stars from 1 vote
Calories341kcal
Carbs45g
Protein17.2g
Fats9.8g
For Exercise Day
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Performance Benefits

This recipe is high in carbohydrates making it the perfect breakfast to have hours before a training session or match. Maintaining your carbohydrate stores throughout the day will not only leave you feeling satisfied, but will aid in your performance and help delay the onset fatigue.
Health Benefits

Porridge oats are high fibre, complex carbohydrates that provide a sustained release of energy throughout the day. They are also a great source of the soluble fibre, beta glucan, which helps to regulate blood sugar levels and has shown to have cholesterol lowering effects.
Expert Tips

If you don’t like the texture of cottage cheese, try blending the pancake batter in a blender to create a smooth mixture!

Equipment

  • Non-stick frying pan
  • Large Bowl

Ingredients

  • 60 g Fat Free Cottage Cheese
  • 50 g Porridge Oats
  • 2 Medium Eggs
  • 50 g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 pinch Rock Salt
  • 2 tsp Peanut Butter
  • 2 tsp Maple Syrup
  • 80 g Strawberries (washed and chopped)
  • 20 g Blueberries (washed)
  • 4 sprays Frylight Sunflower Oil
2 Servings

Instructions

  • To make the pancake batter, add the cottage cheese, oats, eggs, baking powder and plain flour into a mixing bowl.
  • Next add the lemon zest, vanilla extract and a pinch of salt to the batter and mix thoroughly.
  • Once the batter is ready, heat your frying pan on medium heat and add the frylight sunflower oil spray.
  • When the frying pan is hot, drop approximately one heaped tablespoon of the pancake batter onto the pan and spread it out.
  • Cook each side of the pancake for around 2 minutes, or until it is golden in colour.
  • Remove the pancake from the pan and continue to make the rest of the batch.
  • To serve, place three of the pancakes on a plate and top with the maple syrup, peanut butter and fresh berries!

Nutrition

Serving: 1ServingCalories: 341kcalCarbohydrates: 45gProtein: 17.2gFat: 9.8gSaturated Fat: 2.2gPolyunsaturated Fat: 0.95gMonounsaturated Fat: 2gTrans Fat: 0.0057gCholesterol: 199mgSodium: 611mgPotassium: 160mgFiber: 4.9gSugar: 8.6gVitamin A: 72ugVitamin C: 23.5mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!