Cranberry Cottage Cheese Hotcakes
My creative culinary course is anything but linear but I'll take it as it does tend to come up with the nutritious & delicious good 9 out of 10 times!
Which in this case would be some divine, naturally high protein, fibre rich, gluten free, sugar free pancake (or hotcakes).
Key Facts
- High in protein & fibre
- Fuller for longer
- Sugar free
- Gluten free
Ingredients
- 3/4 cup organic cottage cheese (for dairy free you can use coconut yoghurt or organic tofu - chop 1/4 cup worth into small cubes for texture)
- 1/2 cup jumbo oats
- 2 eggs
- 1 teaspoon baking powder
- 1/4 cup flakes almonds
- 1/4 cup dried cranberries
- 1/2 teaspoon cinnamon
Preparation
01
Add 1/2 cup of cottage cheese with all the other ingredients except for the cranberries & almonds to a blender, blitz until smooth.
02
Then, stir through the remaining 1/4 cup of cottage cheese, cranberries, & flaked almonds.
03
Heat a pan on a medium heat, spoon in 2 tablespoons per hotcake & leave to cook for a minute or so until slightly bubbling & easy to flip. Cook for a minute on the other side until firm when pressed.
04
Keep warm in the oven whilst you repeat with the rest of your batter. Serve straight away or cool & use within 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
