Cottage cheese and oat pancakes with blueberries

Name: Cottage cheese and oat pancakes with blueberries
Total time: 25 min
Cuisine: British
Ingredients: 100g gluten free porridge oats; 200g cottage cheese; 3 eggs, large; 1 tsp gluten free baking powder; 1 tsp vanilla extract; 1 tsp low fat cooking spray; 150g blueberries; 100g 0% fat Greek yoghurt

Blended oats, eggs and cottage cheese make light pancakes with plenty of staying power.

Time25 min
LevelEasy
Costabout £1.45 a head

2 servings

Ingredients

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100 ggluten free porridge oats
200 gcottage cheese
3eggslarge
1 tspgluten free baking powder
1 tspvanilla extract
1 tsplow fat cooking spray
150 gblueberries
100 g0% fat Greek yoghurt

Method

1
Put the oats, cottage cheese, eggs, baking powder and vanilla in a blender. Blitz for 30 seconds until almost smooth. Leave to stand for 5 minutes.
5 min
2
Heat a non stick frying pan over a medium heat and spray lightly with the cooking spray.
3
Spoon in 3 tablespoons of batter per pancake. Cook for 2 to 3 minutes until bubbles appear and the edges look set.
2 min 30 s
4
Flip and cook for 1 to 2 minutes more until golden.
1 min 30 s
5
Keep the pancakes warm while you cook the rest, spraying the pan again as needed.
6
Serve with the blueberries and a spoonful of Greek yoghurt.

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.