Banana, honey & hazelnut smoothie
A delicious, dairy-free smoothie that makes a satisfying snack or filling breakfast drink, made with soya milk, fruit, warming nutmeg and chopped nuts
Cottage cheese pancakes
Serves 2
Easy
Prep:
Cook:
Up the protein in your breakfast with pancakes made using cottage cheese and porridge oats. Just the thing after a weekend workout
Skip to ingredients
- 100g cottage cheese
- 150g porridge oats(gluten free if needed)
- 2 eggs
- 50ml milk(any kind)
- ½ tsp baking powder(gluten free if needed)
- 1 tsp vanilla extract(optional)
- 2 tsp maple syrup(optional)
- 2 tsp flavourless oilor unsalted butter, to cook
To serve
- poached eggand roasted tomatoes, or
- fresh berriesand maple syrup
Nutrition: Per serving
- kcal469
- fat18g
- saturates5g
- carbs53g
- sugars3g
- fibre6ghigh
- protein21g
- salt0.84g
Method
step 1
Put all the pancake ingredients, except the oil, in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a stick blender.
step 2
Heat a little of the oil or butter in a nonstick frying pan over a medium heat, and add a few tablespoons of the batter to the pan to make small pancakes. Cook in batches if needed.
step 3
Cook the pancakes for 2-3 mins until bubbles come to the surface, and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches.
step 4
Serve the pancakes topped with a poached egg each and some roasted tomatoes, or top with fresh berries and a drizzle of maple syrup.
