recipe April 18 2017 by Ashleigh
Ashleigh, loyal grazer and creator of the popular chocolate protein brownie pancakes (recipe on our blog!), is back with another protein pancake recipe! If you’re in the mood for a fruity and dessert-like breakfast option, check out this delicious recipe!skip to the recipe
I’ve used chia seeds as an egg substitute in these pancakes, they’re a great source of protein and calcium and you can buy whole bags over on the graze online shop.
In a small bowl or ramekin, add water to the chia seeds and allow to stand to create a chia “egg”.
Meanwhile, mix together the baking powder, oat flour and stevia, making sure to get rid of any lumps.
Add the cottage cheese and almond milk to the oat & powder mixture.
Heat a small nonstick pan on medium and spray with cooking spray for a couple of minutes.
By now, the chia seeds should have thickened - add them to the main batter and stir through thoroughly. It should be quite thick but runny enough to spread out with the back of a spoon in the pan. You can periodically add a tiny splash of extra milk between cooked pancakes to the batter to counteract the thickening by the chia seeds.
To cook pancakes, repeat the cooking process from Ashleigh's first recipe for chocolate protein brownie pancakes.
The pancakes will be ready to flip when they start to changing color and bubbles start to rise and pop at the surface.
Flip the pancakes using a spatula and allow to cook on the other side for 30-40 seconds.
Repeat with all batter. You can cook several at once if you like!
Add your tropical toppings (Ashleigh went for a passion fruit sauce and fresh melon)!