Raspberry pancakes

I am big into my breakfasts. In fact, I am huge into my breakfasts. A good breakfast sets me up for the day and with the proper ingredients can help keep you satisfied for longer, which will then obviously stop you craving food later in the day.

When you hear pancakes you don't normally think of a healthy breakfast but these are. The basis of the pancake mix is oats which are a great source of fibre and protein. You get a sweet fix from the natural sugars in the fruit and more protein and dairy from the cottage cheese. I have used raspberries here but you can pretty much use any fruit. Bananas, blueberries, strawberries etc. Just make sure they are fresh and in season.

Okay, stuff you'll need to make about 10 pancakes:

• 1 cup rolled oats


• Half a cup smooth, fat-free cottage cheese


• 1 egg


• A good pinch of cinnamon


• A teaspoon of vanilla paste


• About 2 tablepoons of fat free milk


• A handful of raspberries


• 200ml of fat free yoghurt

What to do:

1. Throw all the ingredients except the raspberries and the yoghurt in a blender and blitz them for a few minutes. If you need to loosen it up add some more milk slowly.

2. Add half the raspberries and stir them through the mixture. You don't want to break these up too much.

3. Using a large seving spoon, spoon the mixture one spoon at a time into a pan over gentle heat. Cook for a few minutes and gently flip them over. Cook for a minute or so more. Take the pancakes out and keep them warm. Repeat until all the mixture has been cooked.

4. To serve, stir the remainder of the raspberries through the yoghurt. Use this to create layers between the pancakes.

One of the most complete breakfasts you can have. Easy to make, super-healthy and tastes amazing. Enjoy.

Cheers,

Jamie Who