Maple Cinnamon Protein Pancakes

Ingredients

• 80 glarge-flake rolled oats
• 200 g1% cottage cheese
• 2large eggs
• 95 mlliquid egg whites
• ¾ tspbaking powder
• ¾ tspground cinnamon
• 1 tspvanilla extract
• cooking spray
• 1½ tbsppure maple syrup, to serve
• 150 gstrawberries, sliced, to serve

Method

1. Add the oats, cottage cheese, eggs, egg whites, baking powder, cinnamon and vanilla to a blender.

2. Blend on high for 45 to 60 seconds until completely smooth, with no visible oat pieces.

3. Let the batter rest for 5 minutes; the oats absorb liquid and the batter thickens so the pancakes hold their shape.

4. Heat a large non-stick skillet or griddle over medium-low heat for 2 minutes. Spray lightly with cooking spray.

5. Pour about 60 ml (1/4 cup) of batter per pancake, leaving space between them.

6. Cook until bubbles form on the surface and the edges look dry, about 2 to 3 minutes. Protein batter browns faster than flour batter, so keep the heat at medium-low.

   3 min timer

7. Flip carefully with a thin spatula and cook the second side until golden and springy in the centre, about 1 to 2 minutes.

   2 min timer

8. Keep finished pancakes warm in a 90°C (200°F) oven while you cook the rest, spraying the pan between batches.

9. Serve topped with sliced strawberries and a drizzle of maple syrup.

Storing and reheating

Keeps 3 days in the fridge or 2 months frozen. Toast or microwave to reheat.