>> THIS IS BY FAR one of my all-time favourite recipes. Wheat-free, protein-rich and deeply satisfying, these are my lazy Sunday morning staple. Of course, if you’re gluten intolerant but fine with oats (the gluten protein in oats happen to be slightly different and more tolerable for some), this recipe will be right down your alley too.
– 100g oats
– 4 eggs
– 200g cottage cheese
– tsp cinnamon
– tsp baking powder
– thawed blueberries, flaxseed oil and honey to serve
Mix all ingredients in a blender until smooth.
Pour into a non-stick pan sprayed with a touch of oil.
Cook on a med-high setting on each side for approximately 2-4 minutes or until brown.
Serve with blueberries, a drizzle of flaxseed oil and honey (or as pictured with strawberries, coconut flakes, grated cinnamon and chopped pecans) …yum!