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These refined sugar free pancakes are perfect for breakfast or an after workout snack. You can make up the batter in advance and leave in the fridge for up to 3 days. I've served these with my favourite yoghurt from Hurdlebrook and blackberries. You can serve with roast fruit, stewed apple or even peanut butter!


For pancakes

100g oats

1 ripe banana

300g cottage cheese

1 tsp ground cinnamon

1 tsp vanilla extract

4 eggs

1 tsp olive oil or rapeseed oil


  1. Add all the pancake ingredients except the oil to a bowl and blend with a hand blender or food processor.

  2. Heat a good non-stick frying pan and add the oil.

  3. Slowly drop tablespoon full of the pancake batter into the pan.

  4. Cook until the edges of each pancake roll up and there are bubbles in each pancake. This should take between 1 – 2 min

  5. Flip using a spatula and cook for another 1 minute.

  6. Serve immediately with the yoghurt and berries.

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