Pancakes are a classic breakfast, and these healthy ones are packed full of slow release carbohydrate to help fuel any adventure. Cottage cheese adds protein and doesn’t actually taste as weird as it sounds! They can be made gluten free if you use specially processed oats, but be careful as some oat brands process flour in the same factories (ALWAYS READ THE LABELS!). This is the basic recipe, but when you have the hang of it, you can jazz them up with anything you have to hand…
Ingredients (Makes about 3 pancakes):
- 45g rolled oats (Check the pack for Gluten free)
- 60g Cottage Cheese (Plain)
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 Egg
- 1/2 Banana
- 4 Tbsp Almond Milk
- Butter/Oil (to coat the pan)
Killer Topping Combo:
- Handful of Blueberries
- 1 Tbsp of Pomegranate
- 2 Tbsp Crème fraîche
- Drizzle Honey
Get a pan on the heat and add a little butter or oil to coat the base. The pan needs to be really hot to get the best pancakes. Add all of the ingredients into a blender and blend into a batter. Taking the hot pan, carefully pour 1/3 of the mixture into the pan. It will be thick, so don’t be scared to move the pan about to spread the mixture into a circle. At this point, I like to add a few blueberries onto the batter mix.
The pancakes will be ready to flip when the edges are firm. You can check by lifting with a spatula. When they are ready, flip (with the spatula, or by hand if you are feeling confident) and cook on the other side for a few minutes. Check the underside is cooked, transfer to a warm plate and repeat to make 2 more pancakes.
When your pancakes are ready, top with crème fraîche and scatter the fruit. You can use up the spare half banana here or leave it for the next days pancakes! Finish by lacing with honey (the squeezey bottles work great for this) and enjoy with a cup of coffee!
One thought on “Healthy Oat Pancakes”
These look delish – anything with cinnamon and nutmeg in gets my vote too! Looking forward to your next recipe.