These healthy, tasty high protein goats cheese pancakes came about for the same reason many of my recipes are born - because I had leftovers in the fridge to use up!
I hate waste and while I don't often eat goats cheese (nothing wrong with it, I'm just not a huge cheese fan taste wise) I had bought some for another recipe creation and wasn't about to throw the rest away.
Just for the record, saturated fat, found in animal products like cheese, does not cause heart disease.
Cheese is a good source of protein & calcium, and with strong tasting cheeses like goats cheese you don't need a huge amount (so no excess calories being added) while still getting a lot of flavour.
I like using good quality protein powders in my pancakes, but feel free to substitute for a second egg.
Whisk the egg in a bowl, then mix in the crumbled goats cheese and chopped chives.
Mix in the protein powder and bicarbonate of soda. If you’re using a vegan powder, you might need to add a little water or almond milk, as these tend to absorb more liquid.
Heat a non-stick pan, or use spray cooking oil or a smear of butter or coconut oil.
Pour in the pancake batter and turn the heat down.
Fry until bubbles start to appear then flip the pancake over and cook for a further 2 minutes.
Serve with salad or vegetables of your choice – a green salad and beetroot dressed in balsamic vinegar goes really well!