Name: Cottage cheese pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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

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

To serve

poached egg
and roasted tomatoes, or
fresh berries
and maple syrup

Method

step 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.
step 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.
step 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.
step 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.