This is one of the few pancake recipes that makes a good breakfast.

Phoebe Liebling of Natural Nourishment don’t encourage maple syrup & fruit laden low protein pancakes for breakfast… she wants you to feel your best.

Anyway, this recipe can be either savoury or sweet depending on your preference. It’s super simple to whip up & has all the fluffy joy of a regular American Style pancake but is just bursting with goodness to keep you going all day..

Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Key Facts
Gluten free
High in protein & fibre
Keeps you fuller for longer
Super simple

Ingredients
200g full fat cottage cheese
2 large eggs
1 tablespoons psyllium husk
50g jumbo oats
1 teaspoon bicarbonate of soda
2 teaspoons vinegar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
OPTIONAL SWITCHES – take out the spices & add chopped herbs, Parmesan/nutritional yeast & top with tzatziki, chopped cucumbers, lemon & tahini for a savoury spin!

Preparation
01
Add all ingredients except vinegar & bicarbonate of soda to a blender & blitz for 30 seconds – don’t over blend or your pancakes won’t rise! Let it sit to thicken for 5-6 mins. Then add bicarbonate of soda & vinegar, whisk in.
02
Heat a non-stick pan on a medium heat, & if you wish to you can add butter, ghee or coconut oil to the pan.
03
Spoon in 2 heaped tablespoons of batter per pancake (should make 6-8) & cook for 3-4 minutes until bubbles start to appear. Flip & cook for another couple of minutes until golden brown.

Recipe Credit: Natural Nourishment