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Cottage cheese and oat pancakes recipe

Cottage cheese and oat pancakes recipe

17 ratings

Created by The Tesco Real Food team

Make a batch of these pancakes to keep in the freezer. Serve alongside a medley of fruit, yogurt and a drizzle of honey for a satisfyingly sweet breakfast hit. See method

  • Serves 4 (makes 12)
  • Takes 20 mins
  • 352 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 250g cottage cheese
  • 100g porridge oats
  • 1 heaped tsp baking powder
  • 2 large eggs
  • 4 tsp rapeseed oil
  • 4 tbsp Greek-style yogurt
  • 4 tbsp honey or maple syrup (optional)

For the fruit salad

  • ½ pineapple, chopped
  • 1 passion fruit, pulp only
  • ½ mango, chopped
  • 1 banana, chopped
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    1475kj
    352kcal     18%

  • Fat

    15g 21%

  • Saturates

    5g 25%

  • Sugars

    21g 24%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 37.7g Protein 14.9g Fibre 4.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the cottage cheese, oats, baking powder and eggs in a blender and whizz to a smooth batter.
  2. Heat 1 tsp oil in a nonstick frying pan over a medium heat. Pour 1 tbsp dollops of batter into the pan and cook for 3 mins or until bubbles appear on the surface. Flip and cook for 2 mins more. Transfer to a lined baking tray and keep warm in the oven. Repeat to make 12 pancakes.
  3. Meanwhile, mix all the ingredients for the fruit salad in a bowl. Serve alongside the pancakes with a spoonful of yogurt and a drizzle of honey or maple syrup, if you like.

Freezing and defrosting guidelines

Freeze cooked pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pancake recipes

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