Ingredients
250g cottage cheese
4 large eggs
30g vanilla protein powder
1 tbsp maple syrup
1 3/4 cups self-raising flour
1 tsp bicarb soda
Pinch salt
1 tbsp coconut oil, melted
60ml low fat milk
40ml lemon juice
Beerenberg Passionfruit Curd, to serve
Thick Greek Yoghurt, to serve
Directions
In a blender or food processor blend together cottage cheese, eggs, vanilla protein powder, maple syrup, self-raising flour, bicarb soda, salt, coconut oil, milk and lemon juice until a smooth batter forms (about 1 minute).
Set the batter aside to stand for 15-30 minutes (this allows time for the gluten to relax and gives the flour particles enough time to hydrate for a higher and fluffier pancake).
Heat a non-stick frypan over medium heat and spray with coconut oil (or use melted butter), cook pancakes individually by adding 1/3 cup of batter to the centre of the frypan. When bubbles start to form at the edges of the batter (roughly about 2 minutes), flip once and cook on the other side until golden.
Serve in a stack with a dollop of thick greek yoghurt, Beerenberg passionfruit curd and fresh mint leaves.
