I was so pleased with my “Peanut Butter Chocolate Pancakes” (see my recipe in “Breakfast”), I had to make some more. But there was a problem – I’d run out of cottage cheese! You’re probably thinking, “Dude, you don’t put cottage cheese in pancakes anyway.” Okay, I get you, it was weird and me running out was probably for the best. Except . . . what was I going to do?
I did peek at the white flour sitting stodgily in the cupboard, but quickly closed the door. No, I would not resort to that. Poor flour. My last cottage cheese pancakes were rather dense and heavy, so I had yet another problem to solve. Lacking any other motivation, I just started cooking. And guess what happened? Beautiful, fluffy pikelets.
So what’s the secret? Beaten egg whites. They made the batter look like a seething, bubbling monster, but don’t be alarmed. I whipped mine by hand – with a fork for an extra workout! – but you could use an electric beater if you’re short on time. Be careful when flipping these pancakes – the mixture is pretty delicate! However, if you use a non-stick pan and a thin spatula, you’ll be fine 🙂
Flaxseeds add omega-3s and fibre; peanut butter adds protein, Vitamins A, Bs, & E, and magnesium; psyllium adds yet more fibre. Eggs, of course, provide plenty of protein, as well as choline, biotin, and iodine. Peanut butter sauce, selenium-filled brazil nuts, and blood-sugar-regulating cinnamon are what I topped my pancakes with. If you wanted you could use butter, or greek yoghurt for extra protein and calcium! And if you’re not worried about carbs, a drizzle of rice malt syrup would be delicious, as would some sliced strawberries . . .
These pancakes are so healthy that you shouldn’t feel bad about eating the whole batch. Just don’t. I mean, do eat them all, but don’t fret! People should really eat more for breakfast. It means you can wait until lunch to eat again, and helps prevent snacking throughout the whole day. And snacking is, well, not good! That’s my theory, anyway – a bit of Fizzdom for you 😉
This recipe can be gluten-free, dairy-free, and low-carb.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 1
Ingredients:
– 2 eggs, separated
– 1/2 cup milk of choice
– 1/2 teaspoon cinnamon
– 1/2 teaspoon vanilla essence
– 3 Tablespoons ground flaxseeds
– 1 Tablespoon peanut butter
– 2 teaspoons psyllium husks
– 1/2 teaspoon baking powder
– coconut oil to fry, if needed
– 1 heaped teaspoon peanut butter, extra
– 2 Tablespoons milk of choice, extra
– nuts, cinnamon, yoghurt, etc. (to garnish)
Method:
1. Whisk the egg whites until soft peaks form. Blitz the remaining ingredients together in a blender until smooth. Transfer the blended mixture to a bowl and gently fold through the beaten egg whites.
2. Heat a frying pan over a medium-low heat (I used my mini pan), greasing with coconut oil if necessary. Dollop 1/4 of the batter (about 3 spoonfuls) into the pan and spread into a circle. Cook until bubbles pop on the uncooked surface, then carefully flip and cook the other side until browned. Remove to a plate and repeat with the remaining mixture.
3. To make the peanut butter sauce, put the extra peanut butter and milk in a microwave-safe bowl. Microwave on high power for 30 seconds, stir, and heat for another 30 seconds. Dollop this over your waiting pancakes, garnish as desired, and enjoy! 🙂
