High-Protein Cottage Cheese Pancakes

This protein-packed stack from The Good Bite features a whopping 30g thanks to the inclusion of cottage cheese and vanilla protein powder. Plus, they’re fluffy and delicious, served with butter and maple syrup. You could swap out the plain flour for oat flour here, but when I developed this one, I fancied more of a typical pancake texture – sometimes you just want the real thing, you know what I mean?

Serves 2

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

• 2 eggs
• 225g low-fat cottage cheese
• A pinch of ground cinnamon
• ½ tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 60g plain flour
• 20g vanilla protein powder
• 1 tbsp coconut oil, for frying
• 2 tsp reduced-fat butter spread, 1 tsp per stack
• 2 tsp maple syrup, 1 tsp per stack

Method

1. Put all the ingredients, except for the oil, butter spread and maple syrup, in a blender and blend until combined and smooth. Leave the mixture to sit for 4–5 minutes.
2. The best way to cook these is by using two separate non-stick pans and four 6–8cm pancake/egg moulds, so you can cook four pancakes at a time in two batches. Heat half the coconut oil in each pan over a medium heat. Swirl the oil to coat the pan, place the moulds in the pan, then pour in the pancake mixture and cook for 3–4 minutes.
3. When the mixture starts bubbling on the top surface, remove the moulds, then flip using a spatula. The pancakes should be golden with some darker colouring on the surface. Cook for 3–4 minutes on the other side, until cooked through.
4. Serve immediately and top with the butter and maple syrup.