Cottage cheese and blueberry pancakes

Name: Cottage cheese and blueberry pancakes
Total time: 20 min
Cuisine: American
Ingredients: 200g cottage cheese; 3 eggs; 60g gluten free porridge oats; 1 tsp gluten free baking powder; 1 tsp vanilla extract; 150g blueberries; 1 tsp olive oil; 100g 0% fat Greek yoghurt

Fluffy pancakes made with blended cottage cheese and oats, studded with blueberries. A steady, filling breakfast.

Time20 min
LevelEasy
Costabout £1.30 a head

2 servings

Ingredients

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200 gcottage cheese
3eggs
60 ggluten free porridge oats
1 tspgluten free baking powder
1 tspvanilla extract
150 gblueberries
1 tspolive oil
100 g0% fat Greek yoghurt

Method

1
Blend the cottage cheese, eggs, oats, baking powder and vanilla until a thick smooth batter forms. Leave for 5 minutes.
5 min
2
Heat a non stick frying pan over a medium heat and wipe with the oil.
3
Spoon in small pancakes. Drop a few blueberries onto each one.
4
Cook for 3 minutes until bubbles appear on top and the underside is golden. Flip and cook for 2 minutes more.
5 min
5
Keep the first batch warm while you cook the rest.
6
Serve with a spoon of Greek yoghurt and the remaining blueberries.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.