A gluten-free twist on the conventional pancake, I came across the super easy recipe for these protein-packed beauties a lil while ago in Mama's Clean & Lean book. Regardless of whether you've got special dietary requirements, on a health kick or just love a good pancake, these are flippin' delectable.
I rarely follow recipes to the book, preferring to see them more as suggestipes; I tweak ingredients/quantities according to my own personal taste and cooking style. In this case, I slightly adapted the quantities and added a cheeky pinch of sea salt - and they came out just lovely. Even siblet, who practically lives off crêpes and normally turns her nose up at my nerdy health foods (and also can't stand cottage cheese), couldn't get enough. But in case my favourable results were a total fluke, here's the original ingredient line-up:
100g rolled oats
200g cottage cheese
4 eggs
[optional: pinch of sea salt / cinnamon]
Blend everything to a classic batter consistency, and ladle one dollop per pancake onto a hot frying pan (2-3 mins for each side). They should have a nice gooey centre and be golden brown on the outside.
That's it - just pair with sweet or savoury toppings of your choice. Guten Appetit!
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