With a few easy tweaks, these versatile and delicious pancakes provide a good amount of protein along with fibre, making them an excellent way to start the day, so you won’t reach for a pastry mid-morning. The savoury version could also be served as a light meal or lunch, topped with a runny-yolked egg and rocket leaves.

Serves: 2 | Prep: 18 mins | Cook: 6 mins

Ingredients

40g rolled oats

100g cottage cheese

1 egg

1½ tbsp full-fat milk

1 tsp chia seeds

½ tsp baking powder

½ tsp ground cinnamon (if making the sweet version)

10g butter, for cooking

Method

1. Put all the pancake ingredients in a high-speed blender with a pinch of salt and blend for 1 minute until smooth and creamy. Set the batter aside for 15 minutes to let it rest.
2. Melt half the butter in a large, non-stick frying pan over a medium–low heat and swirl the pan to lightly coat the base. Add 3 tablespoons of batter per pancake to the pan and cook for about 2–3 minutes on each side until golden. Keep the pancakes warm in a low oven while you make the rest, if you have cooked them in batches. The quantity makes 4 in total.
3. Serve the pancakes with your choice of topping.

Per sweet serving: 318 cals | protein: 14.5g | carbs: 19g | fibre: 3.5g

Per savoury serving: 355 cals | protein: 15g | carbs: 18g | fibre: 4.5g