Oat & Blueberry Pancake Recipe2013-03-18
- Yield : 4
- Servings : 2
- Prep Time : 5m
- Cook Time : 4m
- Ready In : 10m
So who doesn’t love pancakes?!
Pancakes make the prefect breakfast or weekend brunch, but the ‘usual’ pancake recipes are often high in fat (because of the butter) and refined white flour (lacking in fibre). This HEALTHY pancake recipe is however COMPLETELY DIFFERENT.. it’s high in protein, has a low GI (meaning it will keep you feeling fuller for longer), is a great source of soluble fibre (to lower cholesterol) and is packed with antioxidants (thanks to the blueberries). Did I mention it also tastes *amazing* too?!
P.S Don’t be put off by the secret ingredient
- 50g oats*
- 100g low fat cottage cheese (or quark)
- 2 eggs
- 1 teaspoon cinnamon
- 50g blueberries
*To make this recipe gluten-free use gluten-free oats
**Nutritional stats are given per pancake
Add the oats, cottage cheese or quark, eggs and cinnamon to a bowl and using a hand blender mix all of the ingredients together (this can also be done in a food processor)
Spray a non-stick pan with 1 cal oil and pour in 1/4 of the mixture
Cook for 2 minutes (placing 1/4 of the blueberries on after a few moments)
*Flip* and cook on the other side for another 2 minutes
Serve with yoghurt & an extra sprinkling of cinnamon.. & enjoy!
*and a sneaky appearance of my oaty chicken goujons too!
Average Member Rating
(4.9 / 5)
19 people rated this recipe
This information is per serving.