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Prep
5m
Cook
20m
Total
25m
Prep
5m
Cook
20m
Total
25m
Shop my Kitchen
My Food Processor
Ceramic Non Stick Pan
Stainless Steel Batter Scoop
The Maple Syrup I use
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the cottage cheese, eggs, oats, baking powder and vanilla extract to a blender or food processor. Blend until smooth, scraping down the sides if needed.
220 g Cottage cheese
2 Eggs
100 g Rolled oats
1 tsp Baking powder
1 tsp Vanilla extract
Step 2
Heat a large non-stick frying pan over a medium-low heat. Lightly grease with a little coconut oil or butter.
2 tsp Coconut oil
Step 3
Spoon the batter into the pan, using approximately 2 tbsp per pancake. Gently spread into small rounds, leaving space between them.
Step 4
Cook for 2–3 mins, until the undersides are golden and the edges begin to set. Carefully flip and cook for another 1–2 mins, until golden and cooked through.
Step 5
Repeat with the remaining batter, lightly greasing the pan again if needed. Adjust the heat if the pancakes brown before the centres have cooked.
Step 6
Divide between two plates and serve with the strawberries, raspberries, blueberries and maple syrup.
For
2
M
I
220
g
Cottage cheese
2
Eggs, large
100
g
Rolled oats
1
tsp
Baking powder
1
tsp
Vanilla extract
2
tsp
Coconut oil, or butter, for frying
Toppings
40
g
Strawberries , hulled and sliced
40
g
Raspberries
40
g
Blueberries
2
tbsp
Maple syrup
Per Serving
Calories
506kcal
Fat
19g
Saturates
9g
Carbs
52g
Sugar
20g
Protein
25g
Fibre
7g
Sodium
480mg
Notes
Use plain cottage cheese; blending smooths out the curds.
Keep the pancakes small so they are easier to flip, and allow the undersides to set before turning.
The batter thickens as it stands. If it becomes difficult to spread, stir in a small splash of water.
Butter can replace the coconut oil for frying, although this will change the nutrition figures.
For a gluten-free version, use oats labelled gluten-free and check that the baking powder is suitable.
Nutrition is based on Essential Waitrose Natural Cottage Cheese, 2 tsp coconut oil and the listed toppings, divided between two servings.
Storage and freezing
Storage: Cool promptly and refrigerate in an airtight container within 2 hours. Eat within 2 days. Store the pancakes without toppings and add these when serving.
Freezing: Freeze cooled pancakes without toppings, separating them with baking parchment in a freezer-safe container. Use within 2 months for best quality. Defrost in the fridge and eat within 24 hours.
Reheating: Reheat in a frying pan or microwave until steaming hot throughout. Only reheat once.
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Greek yogurt, sliced banana or a spoonful of peanut or almond butter. These are optional additions and are not included in the nutrition figures.
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