Oaty Power Pancake

359 per serving

20 minutes

2 servings

Allergens

  • Milk
  • Eggs
  • Oats
  • Soya

Ingredients

For the oaty pancakes:

  • 60g porridge oats
  • 110g cottage cheese
  • White of one egg
  • 1 tsp coconut oil
  • Optional- 3 tsp whey protein powder

For the coconut ‘yoghurt’:

  • 140g firm silken tofu
  • 60ml coconut milk
  • 1 tsp lemon juice
  • 10 ml agave syrup

To serve:

  • Toasted seeds- we use a combo of pumpkin, golden linseed and sunflower
  • 60g fresh strawberries, stalk removed and cut in half
  • A small handful of washed and dried spinach leaves

Nutrition facts

Per average serving:

ENERGY
359kcal / 1037kJ

18%

FAT
8.3g

12%

SATURATES
2.6

13%

SUGARS
7.9g

9%

SALT
0.6g

10%

of an adult's Reference intake (8400kj / 2000kcal).

Method

Mix together the ingredients for the oaty pancakes until well combined.

Place the tofu in a food processor with the lemon juice, agave syrup and coconut milk. Blend until a smooth yoghurt-like consistency is formed.

Heat one teaspoon of coconut oil in a frying pan and pour approximately 60 ml of the oaty pancake mix into the pan. Cook until golden then turn over and repeat to cook four pancakes (two per serving).

To serve place one pancake on a plate add the spinach and top with another pancake. Finish with the yogurt, toasted seeds and strawberry halves.

Please note that allergen and nutrition information is given for information purposes only and may vary based on the specific ingredients used. Always check the allergen information on the ingredients you use as it may vary from those used in the recipe.

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Currently over six in 10 adults and over a third of 11 year olds in England can be classified as overweight or obese

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