As lusciously sunny as the onset of spring has been, the mornings can still be crisp and chilly. Perfect for having one of my favourite breakfast dishes: Oat pancakes with egg whites and cottage cheese (fabulous with a side of Apple Raspberry Sauce).
This is not one of these fluffy types of pancakes (that leave you starving an hour later). These pancakes are full of flavour, hearty, substantial … and healthy.
I discovered this fabulous recipe on the below blog and only tweaked it a little (I used less egg white and added baking powder)
makes 1 serving of about 8 small pancakes
60g (1 cup) of fine oats
3 egg whites (the original recipe has 6)
110g (1 cup) cottage cheese
1 tbsp lemon zest
1/2 tbsp vanilla extract
1 tsp baking powder
Pinch of salt
- Combine all the ingredients in a blender and process until you have a smooth batter.
- Heat a frying pan and make about 8 small pancakes. Cook on both sides.
Because the pancakes are rather hearty I would suggest serving something fruity and juicy on the side:
- Blueberry sauce (you can also pour the batter into the frying pan and then drop a few (frozen) blueberries into the batter).
- Raspberry apple sauce
- Maple syrup & cottage cheese