I have had a subscription to the Jamie Oliver magazine for a little over 4 years now. This alone should tell you that I am a bit of a fan of it. I look forward to it dropping through my letterbox and every month I drool over the recipes and lose myself in pages of food. I occasionally make dishes from it but like most things its something I plan to do and often just don’t get around to it. In this months magazine was a recipe for Protein Pancakes and they looked great, low fat and healthy so I jumped straight in and tried them.
Ah they are so good! I’m loving alternative pancakes right now, you can find my sweet potato version here. These taste a lot like normal pancakes and the texture is great plus you can feel good about yourself knowing they aren’t too indulgent. They were a kind of cross between pikelets/drop scones and American style pancakes. I used fat free cottage cheese as thats what I had but any type is fine. On my second attempt I made some very slight adaptations with the introduction of cinnamon, vanilla ( takes it up a notch to make it a bit special ) and I used cows milk rather than almond. I also used coconut oil to oil my pan as I like the flavour.
In the magazine they were served with almond butter, yoghurt, fruit and pomegranate seeds but we kept it simple with some diced banana and a drizzle of honey. I can see us making these again and again.
Here is the recipe, as featured in Jamie Oliver magazine and ever so slightly adapted:
You will need:
100g cottage cheese
1 banana – fairly ripe is best I think
pinch of baking powder
1/2 tsp cinnamon (optional)
1/2 tsp Vanilla bean paste (optional)
Splash of milk ( almond is specified in the recipe however I used cows milk )
Oil for frying ( I used coconut oil, the recipe suggested groundnut )
The method couldn’t be simpler. Blitz all of your ingredients (minus the oil) in a blender adding a splash more milk if you feel the batter is too thick. Place a large pan over a medium heat and add your oil, if you have a good pan you barely need any. Dollop your batter in large spoonfuls onto your pan and cook on one side until the top starts to bubble before flipping and cooking the other side.
It takes just a few minutes and they are beautiful when served warm although according to our 4yr old they are fabulous when cold too. Add toppings/syrups of your choice – I ate one just after cooking without anything added and it tasted perfectly good naked.
If you are into cooking or just eating for that matter I do recommend you check out at least one copy of the Jamie Oliver mag – I assure you I pay for my subscriptions and this is not an advert – although JO I am happy to do that for you…
Next up I want to try out a recipe that Olia Hercules ( a rather lovely food writer and chef ) shared in the mag for Chard & Cheese pie.
*As stated the recipe above was originally in Jamie Oliver magazine and I did not create this recipe.