Cottage cheese pancakes
Whether you drizzle them with maple syrup, crown them with berries, or enjoy them straight off the pan, these pancakes prove that healthy eating can be downright dreamy. Quick, simple, and irresistibly satisfying—your new breakfast obsession has officially arrived. Oh, and they pack a whopping 29.7g of protein per serving!
Ingredients
250g Greek yoghurt
2 large eggs
200ml milk (I used soya)
300g full fat cottage cheese
1 tbsp honey, plus extra to drizzle on top
250g plain flour
1 tsp baking powder
1 tsp ground cinnamon
Method
In a large mixing bowl, whisk the yoghurt and eggs until smooth. Then add the milk, cottage cheese and honey and continue whisking.
Gradually incorporate the flour and baking flour, whisking continuously until smooth. Finally, mix in the ground cinnamon.
Heat olive oil in a large frying pan and pace over a medium-high heat. After a minute or so, carefully place a heaped ladle worth of the pancake mixture.
Repeat this as many times as possible, being careful not to overcrowd the pan and leaving gaps between each pancake. Reduce the temperature to a medium heat.
Fry the pancakes for 3-4 minutes on both sides until golden, carefully flipping them halfway through. Top tip: Keep the cooked pancakes on a plate covered with foil to keep them warm.
Serve warm with a drizzle of honey.
