Updated 20th September 2024
RECIPE: Cottage Cheese Pancakes
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These Cottage Cheese Pancakes pack an impressive 27g of protein per serving without any protein powder. Starting your day with this updated breakfast staple will not only satisfy your taste buds, but keep you feeling full and energised until lunch.
By combining oats (complex carbohydrates) with cottage cheese (protein), and topping them with nuts and raspberries (healthy fats and fibre), you create a balanced meal that slows down sugar absorption, leading to more stable blood sugar levels and prolonged satiety.
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Serves: 2
Cooking Time: 20 minutes
Plant Count: 6+ (depending on toppings)
Diet: Vegetarian, Gluten-Free (if using certified gluten-free oats)
Fibre: 6g per serving
Ingredients
50g oats (1/2 cup)
1 banana
150g cottage cheese (2/3 cup)
1 egg
A pinch each of salt, baking powder, and cinnamon
A splash of water or milk
Toppings (Feel free to use your favourite toppings)
Greek yoghurt
Frozen raspberries
Walnuts
Figs
Drizzle of honey
Method
Add the oats to your blender and process until they form a fine flour.
Add the banana, cottage cheese, egg, salt, baking powder, cinnamon, and a splash of water or milk to the blender. Blend until smooth. The batter should be thick but pourable; add more liquid if needed.
Heat a non-stick pan over medium heat and add a little butter or oil. Pour a couple of tablespoons of batter per pancake into the pan.
Cook for a few minutes on each side until the pancakes are golden brown and cooked through.
Stack the pancakes on a plate and top with Greek yoghurt, frozen raspberries, walnuts, figs, and a drizzle of honey, or any toppings of your choice. Enjoy!
Tips and Techniques
Blending Oats: Turning oats into flour creates a smoother batter and a lighter pancake. If you prefer a chunkier texture, you can use oat flakes as they are.
Consistency Adjustment: Start with a small amount of liquid; you can always add more if the batter is too thick. The ideal batter is thick but pourable.
Cooking Tips: Cook the pancakes over medium heat to ensure they cook through without burning on the outside. Wait until bubbles form on the surface before flipping.
Gluten-Free Option: Use certified gluten-free oats if you have a gluten sensitivity or celiac disease.
Additional Flavour: Feel free to add vanilla extract or swap cinnamon for nutmeg or pumpkin spice to change up the flavour profile.
FAQs
What if I don’t want to use banana?
If you prefer to leave out the banana, you can simply adjust the quantities of cottage cheese, milk, and oats to achieve the desired texture.
Can I prepare the batter in advance?
It's best to prepare the batter just before cooking to retain the effectiveness of the baking powder. However, you can mix the dry ingredients ahead of time for convenience.
How should I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.
Can I freeze these pancakes?
Yes, freeze cooked pancakes between layers of parchment paper in a freezer-safe container for up to 2 months. Thaw and reheat as needed.
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