Fluffy pancakes made with oats, yogurt, cottage cheese and eggs for extra protein. This vegan version swaps in chickpea flour, coconut milk, coconut oil, tofu. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 2 Easy
Ingredients
🍥Tofufirm, crumbled
🫙Coconut Milkthick coconut cream, same amount
🫙Baking Powder1 tsp
🫙Coconut Oilfor the pan
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍌Banana1
🥣Rolled Oats1 cup
Optional extras
🫙Maple Syrupto serve
Instructions
1
For this vegan version, use coconut milk for yogurt, tofu for paneer, coconut milk for milk, coconut oil for butter, chickpea flour for eggs wherever the steps mention them.
2
Blend oats into a flour, then blend in yogurt, cottage cheese, eggs, banana and baking powder.
3
Rest the batter 5 minutes.
4
Cook ladlefuls in a buttered pan over medium heat until bubbles form, then flip.
5
Serve with maple syrup and fruit.
Chef's tip
Cook over medium-low heat; protein-rich batters brown quickly.
🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍌 Banana1
🥣 Rolled Oats1 cup
Optional
🫙 Maple Syrupto serve
Steps
For this vegan version, use coconut milk for yogurt, tofu for paneer, coconut milk for milk, coconut oil for butter, chickpea flour for eggs wherever the steps mention them.
Blend oats into a flour, then blend in yogurt, cottage cheese, eggs, banana and baking powder.
Rest the batter 5 minutes.
Cook ladlefuls in a buttered pan over medium heat until bubbles form, then flip.
