Fat Controlling Breakfast Pancakes

These are totally delicious and easy to make. No wheat or sugar too. With plenty of protein and fibre these will keep you going for hours

Ingredients (serves 2-4)

For the Pancakes:

• 100g whole rolled porridge oats (does work with quinoa or other flakes  too)
• 4 whole eggs
• 250g Quark (you can also use cottage cheese or ricotta cheese here)
• A dash of cinnamon
• 1 tbsp of Xylitol
• Coconut oil for pan frying

For the Berry Compote:

• 1-2 cups of frozen berries
• 1 tbsp Xylitol

Method

Place all the pancake ingredients in a blender and blend into a batter (add a little water or chosen milk if too thick). Heat a small amount of coconut oil in a non stick pan on a high heat and cook a little batter each time. When the mixture starts to bubble, flip over. These store well in the fridge and can be lightly toasted to reheat. The batter also keeps well in the fridge for a couple of days.

For the berry compote add the frozen berries to a pan with the xylitol and gently heat through. Serve with the pancakes and spoon of natural greek yoghurt if desired.

You can try adding other ingredients to the mix. I love to add ground seeds for extra fibre! Enjoy and let me know what you think!

Big love, small tummies!

Jill – The Fat Controller

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