SERVES 1
½ cup (40g) rolled oats ½ banana
½ tsp. vanilla extract 1 tsp. baking powder
½ tsp. ground cinnamon 1 egg
6 tbsp. cottage cheese 1 tsp. olive oil
WHAT YOU NEED TO DO
Place all the ingredients, except for the olive oil, into a blender and blend to form a completely smooth pancake batter.
Heat the olive oil in a non-stick skillet over a medium-low heat. Cook the pancakes, allowing 4 tablespoons of the pancake batter for each pancake. Cook until bubbles appear on top of the
pancake, then flip the pancakes over and cook until golden brown on the second side.
This recipe makes 4 pancakes
Serving suggestionc:ashew butter, raspberries, maple syrup
NOTE: Toppings not included in nutritional breakdown.
| DF | HP | V | Q |
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 10 mins | 403 | 16 | 45 | 21 | 6 |
