Again another recipe combining some of my favourite foods - strawberry cheesecake & pancakes! This recipe provides a delicious creamy strawberry hit but uses cottage cheese instead of cream cheese to keep the fat content down & protein content up (sounds weird I know but just trust me on this one!).
Sevings: Serves 1
Macros per serving: 421kcal / 36g protein / 53.5g carbs / 7.5g fat / 3.5g fibre
Ingredients:
Pancake batter:
140g egg whites
120g reduced fat cottage cheese
30g oats
25g strawberries
5g stevia
1/2 tsp vanilla extract
1/2 tsp oil (I use coconut oil) to cook in
Topping:
50g strawberries
1 Digestive biscuit
40g Greek Yoghrt
Instructions:
1. Place all "pancake batter" ingredients in blender & blend until smooth.
2. Preheat coconut oil in non stick pan on medium heat - pour in pancake mix. For perfect pancakes make sure the heat is not too high - this will stop the pancake sticking or burning on the outside before the middle is cooked through. You'll know when it's time to flip the pancake when you wobble the pan & the mix looks stable & "jelly like" i.e. no longer really runny on top.
3. Flip & cook other side until completely cooked through. Top with yoghurt & strawberries & crumble over Digestive biscuit.
4. Eat! :-)
