2 whole eggs
100g cottage cheese
½ tea spoon baking powder
100ml almond milk
2 scoops of desired whey protein
1 spoon of peanut butter
1 spoon almond butter
Place all ingredients in food blender (except coconut oil) and blend. If batter is too thick add more almond milk to loosen up.
Heat a non stick frying pan to medium/hot heat and brush with coconut oil, if you have used to much oil don’t be afraid to pour out excess.
Pour nice rounds of batter into the frying pan (3 per pan) and leave to cook for 2/3 mins per side, using a palette knife flip the pancakes and once nice an golden brown transfer to your plate.
Stack the pancakes one on top of the other and finish with fresh fruit, a spoon of almond butter and drizzled with honey.