Reward your run (or just enjoy a lazy weekend breakfast) with this protein-rich pancake recipe from nutritional scientist and chef Toral Shah.
Pancakes are always a brilliant treat after a long run. These pancakes are perfect to refuel with as they're packed with slow-release carbohyrates, lots of protein and plently of flavour. I like to serve these with seasonal fresh fruit or with little pots of no added sugar fruit puree.
300g cottage cheese
5 egg whites (or 10 tbsp of egg whites from a carton)
1 whole egg
50ml semi-skimmed milk
2 tbsp ground cinnamon
4 tbsp agave nectar
2½ tbsp chia seeds
Seasonal fresh fruit or no added sugar fruit puree, to serve
1/ Combine all ingredients together in a bowl and mix with a stick blender.
2/ Heat a frying pan and brush with a little olive or rapeseed oil.
3/ Add 1 tbsp of batter to make each mini pancake and cook until small bubbles appear on the surface. This will take around 90 seconds.
4/ Flip the pancake and cook for about 60 seconds on other side. Repeat with the rest of the batter.
5/ Serve with fruit.
Toral Shah is a nutritional scientist and chef - she has a BSc in Cell Biology from UCL and an MSc in Nutritional Medicine from University of Surrey. She is the founder of healthy food brand, The Urban Kitchen and passionate about food which is delicious and nutrient dense; using seasonal and quality ingredients and helping people to enjoy incredible food and flavours everyday whilst ensuring that their health is optimised. Toral is now working on her first book to share some of her innovative and tasty recipes.