Cottage cheese pancakes
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Cottage cheese pancakes

By Anna Glover

Up the protein in your breakfast with pancakes made using cottage cheese and porridge oats. Just the thing after a weekend workout

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 469
  • fat 18g
  • saturates 5g
  • carbs 53g
  • sugars 0g
  • fibre 6g
  • protein 21g
  • salt 0.84g

Ingredients

  • 100g cottage cheese
  • 150g porridge oats (gluten free if needed)
  • 2 eggs
  • 50ml milk (any kind)
  • ½ tsp baking powder (gluten free if needed)
  • 1 tsp vanilla extract (optional)
  • 2 tsp maple syrup (optional)
  • 2 tsp flavourless oil or unsalted butter, to cook
  • poached egg and roasted tomatoes, or
  • fresh berries and maple syrup

Method

  1. Put all the pancake ingredients, except the oil, in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a stick blender.

  2. Heat a little of the oil or butter in a nonstick frying pan over a medium heat, and add a few tablespoons of the batter to the pan to make small pancakes. Cook in batches if needed.

  3. Cook the pancakes for 2-3 mins until bubbles come to the surface, and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches.

  4. Serve the pancakes topped with a poached egg each and some roasted tomatoes, or top with fresh berries and a drizzle of maple syrup.

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