Recipe: Cottage Cheese Pancakes

cottagecheesepancakes

I don’t know about you, but I find it really hard to be inspired for ideas for breakfast. Most breakfasts seem to contain stacks of obvious carbs and loads of sugar. I have been altering my diet over time to try and improve my Fibromyalgia symptoms and so I was really looking for a breakfast that was filled with loads of protein and with as few carbs and fats as possible. Initially, I was eating omelettes, but after a few weeks, I was utterly sick of eggs. Knowing that eggs were one of the best things to have for breakfast, I started to research alternative ways of cooking eggs so that I was including them into my diet. This is when I discovered protein pancakes.

pancakes1

I started trying out a few of the recipes I found online with some success but some of them seemed overly complex and made up of lots of unnecessary ingredients. Then I stumbled across a 3 ingredient recipe by Hurry the Food Up. I have honestly not stopped having them for breakfast since.

The 3 key ingredients are:

  • ½ cup of cottage cheese
  • ½ cup of porridge oats
  • 3 eggs

Plus I add ¼ cup of chia seeds (for all that lovely omega-3)

I have some measuring spoons that are not only super cool and colourful, but they also help measure out the cups; a measurement we don’t usually use in the UK. Half a cup is the same as 125ml and so using a jug and filling it to the 125ml line would also work fine. The ratio’s are important (otherwise you end up with a really runny or a really thick batter) so make sure you can measure the ingredients accurately.

I pop all of the ingredients into a bowl and using a hand blender, I whizz them together. Preparation time is like 2 minutes and cooking is equally as fast.

I warm a non-stick frying pan and put in a small amount of coconut oil. Once the pan is warm I add the mixture, usually in small amounts, roughly making each pancake about 10cm in diameter. These little pancakes take only a couple of minutes on each side.

pancakes2

I usually serve the pancakes with strawberries or blueberries and either a small serving of honey or some date syrup. You could very easily eat them plain though as they taste great on their own. If you were worried about the number of eggs, I sometimes swap out one of the eggs for a dash of coconut or almond milk to reduce the fat content.

You should be able to make 6-8 pancakes with this mixture, which would feed 1-2 people.

Although oats are naturally gluten free they are often produced in factories that can contaminate, so it’s best to specifically get gluten free if that is a concern. Oats are high in fibre and protein and are one of the healthiest grains going. Cottage cheese is one of the healthiest cheeses; tonnes of protein, low in fat and low in carbs, however, do be mindful of the amount of sodium in the cottage cheese you use, try and select the brand with the lowest sodium quantity. Chia seeds are packed with fibre, protein, calcium, antioxidants and those omega-3s making them a really simple way to boost your daily intake of the good stuff. Combined with eggs, which are already widely accepted as a protein-rich superfood these pancakes are a real bobby dazzler and majorly delicious too. I have served these up to a lot of friends and family and many of them have been sold; making these pancakes for breakfast instead of grabbing processed and highly sugared breakfast cereal.

If you search online you will find loads of different recipes for protein pancakes, but believe me, these are the best. If you try these, you won’t go back. 🙂

Have you tried protein pancakes? Have you a favourite protein pancake recipe? Maybe if you are going to have a go with these beauties, you can get in touch and let me know what you think?

Previous

Walking With Fibromyalgia

Next

Taking Time Out When You’re Super Busy

1 Comment

  1. Cathy

    Looks yummy. I’m definitely trying this!

Leave a Reply

*

code

Powered by WordPress & Theme by Anders Norén