One of the things I’ve cut down on eating is bread—warm, soft, fresh bread. But breakfast without a bit of bread, butter and jam can sometimes feel incomplete, and that’s where pancakes come in. Pancakes aren’t mere replacements for bread, they occupy a special place in the hierarchy of best breakfast foods. When you’re trying to increase your protein intake to complement your workout routine, packing a plateful of pancakes with protein-rich ingredients is the perfect way to do so. Here’s one of my go-to recipes:
- 2 large egg whites
- 100g (≈ ½ pot) low fat cottage cheese
- 150g or slightly more than 1 cup oat flour (*You can use wholewheat, buckwheat, quinoa or brown rice flour, but it can taste different and the consistency of the batter changes as well. Add water if batter is too dry.)
- 1 tsp vanilla extract, optional
- 1 tsp baking powder, optional (makes the pancakes rise)
- ½ tsp baking soda (gives it that shiny, crisp exterior)
- Coconut oil for greasing the pan, optional
For the topping
- Low fat Greek yoghurt
- Unsweetened raw cacao powder
- Muscovado sugar or maple syrup
- Melted 80% dark chocolate (or make your own with melted coconut oil, cacao powder and maple syrup)
- Fresh fruits, slivered almond flakes
- Crack the egg whites into a bowl. Beat it until it gets rather fluffy, almost starting to peak. I find that the more I beat air into it, the fluffier the pancakes.
- Add Greek yoghurt, oat flour, vanilla extract, baking powder and baking soda.
- Grease the pan if needed, add a tablespoonful of batter and cook for about a minute until bubbles start to form. Flip and cook other side.
- Serve with Greek yoghurt-based cacao ‘creams’ (sweeten with Muscovado sugar or maple syrup if desired), fresh strawberries, almond flakes. Drizzle with melted dark chocolate.
More recipes on my other website: thekitchentherapy.wordpress.com.