Stack up 30g of protein with fluffy cottage cheese pancakes blended with oats, banana and almond milk
Ingredients
- 30g H&B TriActive Whey Protein
- 1 small banana
- 150ml almond milk
- 120g cottage cheese
- 1 tsp baking powder
- 2 large eggs
- 60g porridge oats
| Per | 100g | Serving (293g) |
|---|---|---|
| Energy (Kj) | 599 kJ | 1754 kJ |
| Energy (kcal) | 143 kcal | 418 kcal |
| Fat | 5.5g | 16g |
| of which saturates | 1.4g | 4.2g |
| Carbohydrates | 13g | 38g |
| of which sugars | 3.2g | 9.3g |
| Fibre | 1.6g | 4.6g |
| Protein | 10g | 30g |
| Salt | 0.47g | 1.4g |
Step 1
Add all the ingredients to a blender or food processor and blitz until completely smooth.
Step 2
Heat a non-stick frying pan over a medium heat and lightly grease with a little vegetable oil.
Step 3
Pour a ladle of batter into the pan and cook for two to three minutes, until bubbles start to appear on the surface.
Step 4
Flip carefully and cook for a further one to two minutes, until golden and cooked through.
Step 5
Repeat with the remaining batter. Divide the pancakes between two plates and serve with your favourite toppings.
