Cottage Cheese Protein Pancakes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the oats alone for 20 seconds until they are a coarse flour.

   Mark done

2. Add the cottage cheese, eggs, banana, baking powder, vanilla, salt and cinnamon and blend for another 30 seconds, until completely smooth.

   Mark done

3. Let the batter stand 5 minutes. The oat flour drinks the liquid and the batter thickens noticeably.

   Mark done

4. Heat a non-stick pan over medium — lower than you would for ordinary pancakes, because this batter browns faster.

   Mark done

5. Wipe the pan with oil and drop in 3 tablespoons of batter per pancake, spreading each into a 10 cm round.

   Mark done

6. Cook 2 to 3 minutes, until bubbles hold their shape at the edges, then turn and give it 90 seconds more.

   Mark done Start 2 min timer

7. Stack and serve with the berries and a spoonful of yoghurt.

   Mark done

Chef’s Tips

• Medium heat, not high. Protein sets faster than starch, so these colour before the middle is done if the pan is too hot.
• The banana has to be properly speckled. An underripe one adds no sweetness at all and these have nothing else to fall back on.
• The batter keeps overnight in the fridge and thickens further; loosen it with a splash of milk before cooking.

Pairing Suggestions

• Strong coffee
• A handful of toasted walnuts
• Cold milk

Storage & Reheating

Refrigerate cooked pancakes up to 3 days, or freeze 2 months interleaved with paper. Reheat in a dry pan for 1 minute a side rather than a microwave, which makes them rubbery.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.