Protein pancakes

Name: Protein pancake recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 100g rolled oats; 2 eggs; 1/2 cup (100g) cottage cheese; 1 ripe banana; 1/4 tsp baking powder; 1/3 cup (80ml) almond milk; Sunflower oil, to brush; 1 pear, peeled, cored, coarsely grated; Seeds of 1 pomegranate; 1/3 cup (95g) almond butter; 4 figs, sliced lengthways; 2 tsp honey; Thick Greek-style yoghurt, to serve

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 29, 2016

Quick, super-easy gluten-free pancakes from Jamie Oliver, full of protein and served with fresh fruit.

100g rolled oats
2 eggs
1/2 cup (100g) cottage cheese
1 ripe banana
1/4 tsp baking powder
1/3 cup (80ml) almond milk
Sunflower oil, to brush

Toppings

1 pear, peeled, cored, coarsely grated
Seeds of 1 pomegranate
1/3 cup (95g) almond butter
4 figs, sliced lengthways
2 tsp honey
Thick Greek-style yoghurt, to serve

Method

1.

Place all pancake ingredients, except oil, in a blender and blend until smooth, adding extra almond milk if too thick.
2.

For the toppings, combine pear and most of the pomegranate in a bowl and set aside. Reserve remaining pomegranate to serve.
3.

Heat a frypan over medium heat and brush with oil. Drop heaped tablespoons of the batter into the pan and cook for 3 minutes or until little bubbles start to form on the surface. Carefully flip with a palette knife and cook for 3 minutes or until the pancakes are light golden and cooked through. Transfer to a plate and repeat to make 12 pancakes. Stack pancakes on 4 plates, layering with the almond butter, figs, and the pomegranate and pear mixture. Drizzle over honey and scatter over the reserved pomegranate seeds. Serve topped with yoghurt.