Savoury egg-white and oat pancakes with herbs

Ingredients

For 1 serving

• Egg whites4
• Rolled oats35 g
• Low-fat cottage cheese60 g
• Parsley3 g
• Chives2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and dry the parsley and chives and chop them roughly.
2. Put the oats, egg whites, a pinch of salt and the herbs into a blender and blend until smooth; let the batter rest for 2 minutes so the oats hydrate.
3. Heat a non-stick frying pan over medium heat, grease it lightly with the oil and pour in a small ladleful of batter at a time, making 3 pancakes.
4. Cook each pancake for 2 minutes per side, turning when bubbles appear on top and the underside is golden.
5. Serve hot topped with the cottage cheese.