These pancakes are perfect for making in advance. You can store them in the fridge, separated by baking paper, and simply fill them the next day to your liking.

Ingredients

For 6 pancakes

2 eggs

80 g cottage cheese

(You can substitute ricotta or another fresh cheese.)

Optional fillings

Strawberries

Walnut spread

Avocado

Turkey

Preparations

Place the eggs and cottage cheese in a blender or food processor.

Mix until you get a smooth mixture without lumps.

Lightly grease a non-stick pan.

Pour some of the mixture into the pan and spread it into a thin pancake.

Cook over medium-low heat for about 3 minutes or until you can turn it without it breaking.

Carefully turn and cook for another 2 minutes.

Procedure

repeat with remaining dough.

Fill the pancakes as you wish, sweet or savory.

Storage

You can make them in advance, separate them with baking paper and store them in an airtight container in the refrigerator. The next day, simply reheat them slightly and fill them.

Result

These pancakes are soft, light, high in protein and very filling – perfect for breakfast, a snack or a healthy dinner.