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These sweetcorn protein pancakes are a real favourite of The Urban Kitchen customers during the bespoke nutrition and meal delivery days. They are fluffy, crisp and the chipotle paste adds another level of flavour. Serve with guacamole as a snack or with a spinach, tomato and avocado salad for a light supper. Great with eggs and bacon for an extra special brunch, perhaps for Mother's Day?

INGREDIENTS (serves 5)

110g porridge oats

300g cottage cheese (2.2g or 1.5g fat)

6 (180g) egg whites – (12tbsp of Two Chicks egg whites from carton)

1tbsp chipotle chilli paste

2 cloves of garlic, crushed

50g feta cheese

10ml semi-skimmed milk or as required

1tsp salt

160g sweetcorn, fresh or frozen. Defrost if frozen.


  1. Combine the ingredients except the sweetcorn together in a bowl and mix with the stick blender. If the mixture is too thick (not dropping consistency), add a little more milk.

  2. Mix in the sweetcorn.

  3. Heat a non-stick frying pan and heat 1tsp olive oil in the pan.

  4. Make pancakes approx. 7cm – i.e. diameter of a glass and cook for about 2 minutes on each side until fully cooked through.


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