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This protein-rich flatbread has become a kitchen sensation for good reason. With its incredibly simple preparation and high protein content, it's become a staple in my weekly meal planning as a nutritious alternative to regular wraps and breads.
After testing this recipe multiple times, it's now my go-to option for balanced meals, especially on days when I want to increase my protein intake without compromising on taste.
Key Ingredients
- 250g cottage cheese: Use fresh cheese for best results
- 2 eggs: Room temperature recommended
- 1 teaspoon salt: Enhances overall flavor
- 1/2 teaspoon oregano: Adds Mediterranean flair
Preparation Steps
- 1. Initial Setup
- - Heat oven to 175°C
- Line baking sheet with parchment
- Lightly coat with cooking spray - 2. Making the Batter
- - Place cottage cheese in blender
- Add eggs and seasonings
- Blend until completely smooth
- Ensure no lumps remain - 3. Baking Process
- - Pour mixture onto prepared sheet
- Spread evenly
- Bake 40 minutes until lightly golden - 4. Cooling Phase
- - Allow to cool completely
- Essential for proper texture
The flatbread works perfectly as a homemade pizza base - a healthier option that's particularly popular with children. Its high protein content makes it an excellent post-workout meal component.
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Recipe Variations
The recipe adapts well to different flavors - try adding fresh herbs, minced garlic, or cajun seasonings. For pizza-style flatbread, reduce initial baking time to 30 minutes before adding toppings.
Storage Instructions
Stores well in an airtight container in the refrigerator for 3-4 days. Gently warm before serving for best texture.
This versatile protein flatbread has proven to be an excellent alternative to traditional breads, perfect for creating sandwiches, pizzas, or as a complement to various main dishes.
Frequently Asked Questions
- → Can I switch to a different type of white cheese?
- Yes, you can try white cheeses with varying fat content, but avoid those that are too watery.
- → What's the best way to store the pancake?
- It stays good for up to 3 days in the fridge inside an airtight container.
- → Can I experiment with the seasonings?
- Of course! Use herbes de Provence, fresh basil, or even spices like paprika to mix things up.
- → Can this pancake be frozen?
- Yes, it freezes well. Just separate them with parchment paper to prevent sticking.
- → How do I serve this pancake?
- Serve it plain, with a salad, or use it as a wrap filled with veggies!