Recipe: Cottage cheese pancakes

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...

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