Protein pancake

When we want a simple, moist protein roll without carbohydrates, this is the recipe we reach for. You need only two ingredients: mix them, pour the mixture onto a baking tray and bake it in the oven. The result is a soft, lightly golden base that you can fill however you like.

It makes a light meal or supper that is high in protein, contains no flour and is quick to prepare.

Prep Time 15 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 55 mins

Cooking Method: baked

Cuisine: International

Courses: Light meals

Difficulty: Beginner

Servings: 2

Best Season: Suitable throughout the year

Dietary: gluten-free, vegetarian

Description

A moist protein roll made from just two ingredients, cottage cheese and eggs, with no flour. The mixture bakes in the oven into a soft, lightly golden base that you fill as you like, for a light meal or supper.

Ingredients

230 g cottage cheese (Slovenian zrnata skuta)
2 pc egg

Method

1
The method is very quick, so start by turning the oven on to 175 °C (fan).
2
Mix the cottage cheese and eggs well into a completely smooth mixture; use a blender or another mixing tool.
3
Line a baking tray with baking paper and pour the mixture onto it. Take care to spread it into a rectangle, as this makes it easiest to roll up evenly later. With the quantities given, we made a rectangle of about 20 × 30 cm.
4
Bake for 25–30 minutes in the preheated oven at 175 °C (fan). Baking time varies from oven to oven; the pancake is done when it turns golden brown.
5
Straight away, lift the baked pancake out of the tray together with the baking paper, cover it with a tea towel and leave it to cool. It will then come away from the paper easily.
6
Top the cooled pancake with your favourite fillings and roll it up.

Note

Spread the pancake with any spread you like, or fill it with avocado, sautéed mushrooms, cold meats, sprouts or salad leaves.
Cooling it under a tea towel helps it come away from the baking paper easily.
Equipment: oven, blender, baking paper.