Blueberry & Lemon Protein pancakes

These pancakes are light, fresh, and nourishing. Made with cottage cheese and extra egg whites, they’re protein-packed with a soft, fluffy texture and a burst of citrusy flavour.

The recipe makes around 4 pancakes, depending on the desired size.

Ingredients:

• 1/2 a banana

• 2 tbsp of cottage cheese (I use Riverford’s)

• 1 whole egg

• 2 egg whites

• 3/4 cup of flour of choice (I use a mix of buckwheat and white spelt from Doves Farm)

• a dash of vanilla extract

• a small pinch of salt

• lemon zest from half a lemon

• 1/4 to 1/2 cup of blueberries (I use frozen, but fresh would also work)

Instructions:

1. mash the banana and mix this with the cottage cheese.

2. Add the egg, egg whites, vanilla extract and salt and mix until combined.

3. Mix in the flour.

4. Grate in the lemon zest.

5. Add the blueberries and combine.

6. Cook over a medium heat with oil of choice (I use coconut) - cover the pan with a lid for the first side, then flip the pancakes once they have browned (after around 3 minutes) and take off the lid for the remainder of the cooking time.

7. Serve with topping of choice (e.g. butter, yogurt & a dash of maple syrup/honey, extra fruit, nuts/seeds etc.)