Cottage cheese egg white pancakes with blackberries

Ingredients

For 1 serving

• Egg whites80 g
• Low-fat cottage cheese80 g
• Rice flour25 g
• Blackberries60 g
• Maple syrup8 g
• Baking powder2 g

Contains: lactose, eggs,

In season: July – September

Method

1. Blend the egg whites with the cottage cheese, rice flour and baking powder until the batter is smooth.
2. Gently rinse the blackberries and pat them dry.
3. Heat a non-stick pan over medium-low heat and pour in the batter as 3 discs; cook for 2 minutes, until the tops start to set and bubbles appear.
4. Flip the pancakes with a spatula and cook for another 2 minutes, until golden and set in the middle.
5. Stack the pancakes with the blackberries in between and finish with the maple syrup.