Of which 6.2 g sugars and 3.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (cottage cheese) · Protein (cottage cheese) · Complete protein (egg)
Allergens gluten (oats), egg, milk
Matcha pancakes
Green pancakes, slightly bitter, with the earthy touch of matcha.
Ingredients
- 100 g (3½ oz) cottage cheese — or low-fat Greek yogurt
- 60 ml (¼ cup) egg whites
- 4 tbsp oat flour (40 g / 1½ oz)
- 30 g (1 oz) vanilla protein powder
- 1 tsp matcha powder (2 g)
- salt, to taste
- coconut flakes — optional, to serve
- olive oil, for greasing
Method
- In a bowl or blender, combine the cottage cheese, egg whites, oat flour, protein powder, matcha and salt.
- Mix or blend until you have a smooth, even batter, with the green of the matcha evenly distributed.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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