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A fun breakfast item!
Ingredients:
Pancakes:
½ cup gluten-free, old-fashioned oats
2 eggs
½ cup cottage cheese
2 scoops vanilla protein powder
2 tsps freshly squeezed lemon juice
1 tsp fresh lemon zest
1/4 cup unsweetened, dairy-free milk of choice
ghee, avocado oil or coconut oil for greasing pan
Toppings:
fresh blueberries
fresh mint leaves
cooked plantain, sliced
To Serve:
short bamboo cocktail sticks/skewers
fresh mint
coconut yogurt
maple syrup
Instructions:
In a blender or food processor, add the oats, eggs, cottage cheese, vanilla powder, lemon juice, lemon zest and milk.
Blend just until the mixture is combined and pureed, around 20-30 seconds. You may need to stop halfway to scrape the sides of your blender. Do not over-blend.
Allow your batter to rest for a few minutes.
Preheat a griddle or a non-stick pan over medium heat and spray, spritz or rub with some oil or ghee.
Use about 1 tablespoon of batter for each pancake and scoop onto the hot griddle.
Cook for 2 minutes, or until a few bubbles appear on the tops.
Flip and continue to cook for a minute or so.
You should get around 24 mini pancakes.
To assemble your skewers, use short cocktail sticks.
On a clean cutting board, stack the pancakes, plantains and blueberries as shown; no need to press.
Garnish with fresh mint and arrange on a platter.
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