Pancakes You Can Feel Good About

There is something so comforting about a warm stack of pancakes on a Sunday morning, especially when taken in bed. We love this recipe because of the wholesome ingredients without added sugar and containing a protein boost in the form of cottage cheese. The batter comes together easily in the blender. We recommend making a batch of these for Mum this mother's day. She deserves it!

Check out our stunning Breakfast Tray as a beautiful way to serve a loved one a well-deserved brekky in bed.

INGREDIENTS

1½ cups rolled oats

2 medium ripe bananas

200g cottage cheese

2 large eggs

3/4 cup milk of your choice

1 tsp vanilla extract

2 tsp baking powder

½ tsp cinnamon

A pinch of salt

Grass fed ghee for cooking

* Makes 8 pancakes

METHOD

Add all the ingredients to a blender and blend until smooth.

Heat a non-stick pan, add a little bit of ghee and allow it to melt. Adjust the heat to medium. Pour the batter in slowly, directly into the centre of the pan around ¼ cup of batter, allowing it to become around 15cm in diameter.

When the surface starts to bubble, carefully flip over the pancake and cook on the other side for around 90 seconds.

Transfer to a plate, and either serve immediately or keep warm in the oven.

These pancakes are divine served with butter and maple syrup, or sliced banana and honey. We topped ours with fresh blueberries and strawberries, a dollop of Greek yoghurt and a drizzle of honey. You could also dot the pancakes with blueberries or chocolate chips when cooking the first side after pouring the batter. Let your creativity (and stomach!) guide you.

How do you like to enjoy your pancakes? Let us know in the comments.

Recipe adapted from Ambitious Kitchen's banana pancakes.