These gluten free pancakes are high in fibre and rich in both protein and calcium, a serving of these pancakes also covers your daily omega-3 requirement. The fibre fills you up, the omega-3 increases your concentration and the protein maintains your energy.
SERVINGS: 3-4 pancakes
🥞 ½ cupHoly CrapMaple + Gluten Free Oats
🥞 ½ ripe medium banana, cut into chunks
🥞 ½ tsp of vanilla
🥞 1 tsp of baking powder
🥞 1 egg
🥞 ¼ cup fat-free cottage cheese
🥞 2 Tbsp of almond milk
🥞 Olive oil, for coating the pan
🥞 Maple syrup, for topping
▶︎ Place all ingredients, except the toppings, in a blender and blend until completely smooth, about 30 seconds.
▶︎ Lightly coat a large non-stick skillet or griddle with olive oil and heat over medium-low heat.
▶︎ Spoon a quarter of the batter and gently spread it out with the back of the spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip the pancake and cook until the underside is golden, 1-2 minutes. Transfer to a plate.
▶︎ Using a damp cloth, wipe the skillet clean. Add a bit more oil and repeat with the remaining batter.
▶︎ Serve with maple syrup and toppings of your choice. Enjoy!