These one-bowl sugar free pancakes are full of protein, fibre and even veg! They are soft and fluffy, and pair perfectly with my easy blueberry-cinnamon sauce. Gluten free option.
- 6 medium eggs
- 100-200 g bag (2-4 cups) fresh spinach (you can also use kale leaves - remove the stalks though!)
- 600 g (2 cups) full-fat cottage cheese
- 2 teaspoons sugar free vanilla extract
- 2 teaspoons ground cinnamon
- 3 tablespoons xylitol or coconut sugar, optional
- 150 g (1 cup) wholegrain wheat or spelt flour (you can use gluten-free flour instead if needed)
- 50 g (1/2 cup) porridge oats (gluten free if needed)
- 1 and 1/2 teaspoon baking powder (gluten free if needed)
- 1/2 teaspoon bicarbonate of soda (baking soda)
- pinch of sea salt
- 150 g (1 cup) frozen blueberries
- 2 teaspoons ground cinnamon
- 1 tablespoon cornflour (cornstarch) or arrowroot powder, optional but thickens the sauce to a more syrup-y jam like consistency
-
Blitz the eggs and greens in a food processor until smooth. Add the cottage cheese, vanilla extract, cinnamon and xylitol or coconut sugar (if using) and process until combined. Add the rest of the ingredients and blitz until the batter is smooth.
-
Cook pancakes over medium heat in a little oil or butter for about 1 minute on each side. To keep them warm as you make the rest, keep them in the oven set to 140C/300F/gas 1.
-
To make the blueberry sauce, while the pancakes are cooking, simmer the blueberries in a separate saucepan with the cinnamon and 2 tablespoons water until the blueberries start to break down. Remove the cinnamon stick if using. Mash the blueberries slightly, or blitz in a food processor if you prefer it smooth. If the sauce looks runny, you can thicken it over the heat by whisking in a little cornflour (cornstarch) or arrowroot powder and letting it simmer for another minute or two. Serve over the warm pancakes.