Cottage Cheese Pancakes

Cottage Cheese Pancakes recipe

Cottage cheese is having something of a revival, and so it bloody should do, I say. I am one of the few people who are happy to eat cottage cheese, even when not on a diet. My Cottage Cheese Pancakes, if you’re not a fan, don’t really taste cheesy, they’re tangy, tasty, packed with protein and only have 3 major ingredients.

My love of this newly fashionable cheese may be because I’m a child of the 70’s; I particularly enjoy the pineapple variety, but please don’t hold this against me. Who knew it could be used to do more than adorn a sweet potato with a dollop of mango chutney. The cheese brings tang, tons of protein to fill you up and depth to my pancakes. Oats bulk these out, eggs hold them together and baking powder gives them a tiny bit of a lift. Sling everything in your blender then fry off a speedy batch of pancakes for breakfast, lunch or dinner. These lend themselves to sweet or savoury toppings, so the choice is yours.

I struggle to muster enthusiasm when it comes to breakfast, but if it’s pancakes and they’re as quick as making 3 pieces of toast and Marmite and involve cottage cheese, then I’m here for them.

Ok so there are 5 ingredients but I don’t really think a pinch of salt and half a teaspoon of baking powder count. The real star of the show is the ever present in my fridge, cottage cheese. Mine was low fat, as I am going away for a couple of days in the sun soon, so may be required to wear shorts, but full fat would also be good. The baking powder was suggested in the comments on the original recipe on The Kitchn, and I have to agree, it does add a bit of oomph.

Now this is a speedy recipe, so have your non-stick frying pan heating over a low to medium heat ready for the pancakes. I added a couple of sprays of sunflower oil to my pan. Now, armed with your blender, measure in the oats, eggs, cottage cheese, salt and baking powder.

Blend until your batter is smooth, and about the consistency of single cream.

Now dollop the batter into your pre heated frying pan. I used a 2 inch ice cream scoop, but about 2 tablespoons per pancake should work.

When small bubbles appear on the tops of the pancakes and the undersides are golden, flip them over and cook until their bottoms are also golden and the pancakes have puffed up slightly.

Keep these warm on a plate whilst you finish the rest of the batch. You should get between 6 to 8 pancakes from your batch, depending on your ability to make your pancakes all the same size *unlike mine*. I can totally recommend doubling this recipe, as I could eat a whole batch in one go. Alone.

These pancakes are crying out for crispy bacon and maple syrup, sliced avocado, jam and even, for cottage cheese lovers like me, another dollop of the star of the show itself.

These quick and delicious pancakes are lovely and high in protein, and I am happy to announce that three of these, with bacon and maple syrup stopped me nibbling for most of the day. As I am the ultimate nibbler, this is high praise.

Lucy x

Cottage Cheese Pancakes recipe

Makes 8, size dependent

You will need a blender for these, or a hand blender and a jug

45g oats, mine were the porridge variety

2 eggs

1/2 teaspoon baking powder

A pinch salt

115g cottage cheese, mine was low fat, am assuming full fat would also be good

A spritz of oil for frying

Bacon, maple syrup, avocado, jam, you choose your favourite toppings

Add the oats, eggs, cottage cheese, baking powder and salt to the jug of your blender. Blend until you have a thin-ish, smooth batter.

Take a good non-stick pan and give it a spritz with a little oil. Heat over a medium flame then spoon in around 2 tablespoons of batter (I used a 2 inch ice cream scoop). Cook until just starting to bubble on the top and golden on the bottom, then flip and cook for another couple of minutes until slightly risen and golden. Keep your pancakes warm while you finish cooking the batch of batter.

Serve with the toppings of your choice. These pancakes are delicious with sweet or savoury items, but for me, there’s always time for bacon and maple syrup. These are best eaten on the day of making, and tbh, I could eat the whole batch in one sitting.