Hi! Continuing the series, today a recipe for pancakes, but like last week’s oatmeal, also in a protein version. And for this, we will need cottage cheese. If you are looking for a cheap and good source of protein, cottage cheese is a great solution. It can be combined with both sweet and salty dishes, and at the same time combined with many different fruits and vegetables.
Together with pancakes, I share an idea for a simple nut-cocoa cream. An essential ingredient of the pancakes is a sweetener. Personally, I recommend erythritol as it does not provide unnecessary calories. But a good sugar substitute is also xylitol, which has a very low glycemic index. For the cream, you can use the same sweetener or substitute it with honey for better consistency. For the preparation, you will also need a blender and of course a frying pan.
Cow / vegetable milk 200g
Semi-fat cottage cheese 250g
Baking powder / Soda 5g
- Peanut butter 40g
- Erythritol / Honey 15g
- Cocoa 5g
- Cow / vegetable milk ~20g
Notes: With these proportions you have a portion for 2 people
1. Place all ingredients in a bowl and blend until smooth.
2. If you use a non-stick pan, just heat it up well, and fry the pancakes for about 1 minute on each side. Otherwise, to prevent it from sticking, add a little bit of oil and spread it over the pan before frying. 1 pancake is about the size of a teaspoon.
3. The cream is nothing more than a combination and thorough mixing of all ingredients.
4. On top of the pancakes we spread the cream, add blueberries or raspberries and the breakfast is ready!