I've never been a fan of pancakes and would certainly still choose a savoury breakfast over a sweet one if given the choice. This Saturday I woke up early and wanted to avoid having to go to the shops with the stormy weather in London so decided I was going to use whatever we had in the fridge, freezer and cupboards to make a different breakfast than usual. Edo, my boyfriend, was still fast asleep and I wanted to surprise him with a pancake tower. My previous attempts at making pancakes were not really a success but, I think, it's because I lacked patience and a good non-stick pan. I decided I was going to give it a go by embracing the meditative process of pancake making. It was a success and I enjoyed eating them so much too.
Fluffy and well balanced for a truly nutritious breakfast pre-run or gym. The recipe below makes enough for 2 or 3 people, depending on hunger levels so double up the quantities if you are hosting breakfast for more people. The recipe includes 66.7g of protein (no protein powder was used) and are full of natural goodness. Rich in carbs and fiber thanks to the use of flours like almond, oat and coconut, these pancakes make an excellent breakfast for coeliacs as it's naturally gluten free and will give the entire family the energy needed to start the day strong!
Now, I'll let you have a go at making them...
Recipe
for the pancakes
300g natural cottage cheese
2 eggs
70g oat flour (I use Doves Farm Organic Oat Flour)
40g almond flour
30g coconut flour (I use The Groovy Food Company)
1 tbsp of honey (optional - you can leave it out if you'd rather top it with something sweet)
1 full tsp baking powder
1 tsp vanilla extract
for the pan
you might need some coconut butter or normal butter to lightly coat the pan unless you have a relly good non-stick pan you can use without greasing it
for the topping
greek yogurt, or any yogurt you prefer
frozen berries
1 pear, or swap with any other fruit you like
Process
it literally can't get easier than this: add all the "for the pancakes" ingredients in a nutribullet or, if you don't have one, mix it with a mixer, blender or food processor you have. You can even use a good old whisk and get those arms working :)
if you have a good non-stick pan you could skip this step. Otherwise rub a tissue with a tiny bit of your butter of choice and lightly grease your pan. Then turn the heat down to low to avoid the pancakes from burning or sticking to the pan.
depending on how big you want your pancakes to be, add a scoop of mixture to the pan and gently spread it in a thick circle. I managed to cook 4 pancakes at a time because I wanted them small-medium sized.
wait a couple of minutes until you start seeing the mixture coocking, then gently lift it from the sides using a soft spatula and turn it around. It should be a lovely golden brown colour. If it isn't, let it cook on that side for a minute longer or adjust the heat slightly (every cooker is different so you need to be patient and find a good rhythm).
whilst your pancakes slowly cook, start prpping the toppings.
for the frozen berries and pear coulis, simply add the frozen berries and diced pear in a pan and let them gently simmer. You don't need to add water as the berries will release plenty of juices. If you like your coulis to be on the sweeter side, you can add some honey or a tbsp of granulated sugar (I like mine on the sharp side).
repeat step 4 until all your mixture is finished.
you are then ready to assemble your pancake tower. we layered them with greek yogurt and added the coulis on top. enjoy with a nice cup of tea or coffee.
I hope you'll find joy in the process, thinking of the smile on your face (and of those you are cooking them for) once you get to cut through the fluffly pancake tower. If you try it, let me know what you think in the comments sections.
Love, Emily xx
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