Cottage cheese & oat flapjacks

The recipe is taken from Delicious, Modern Recipes for Diabetes. Written by Leanne Katzeneffenbogen, published by Struik lifestyle.

Ingredients

- 1 cup low-GI oats (Jungle or Bokomo)

- 250g low-fat chunky cottage cheese

- 1 extra large egg

- 3 extra large egg whites

- 4 sticks Canderel with Stevia

- ½ teaspoon vanilla extract

- Olive oil cooking spray

- Fresh strawberries, halved or sliced or strawberry-vanilla jam

Directions

- Place the oats in a blender or food processor and blitz to a grainy ‘flour’.

- Add the remaining ingredients and process until the mixture is the consistency of pancake batter. Leave to rest at room temperature for 30 minutes.

- Spray a non-stick pan with olive oil cooking spray and preheat.

- Drop two tablespoons of batter per flapjack into the pan and leave to cook. When bubbles form on the surface, turn the flapjacks over and cook on the other side.

- Serve warm or cold, topped with fresh strawberries or some homemade strawberry-vanilla jam.