Cottage Cheese Pancakes

Name: Cottage Cheese Pancakes
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 cup (250g) Cottage Cheese; 2 eggs (100g) Eggs; 1/2 cup dry (210g cooked weight) Oats; 1/2 cup (80g) Blueberries

Recipes · Breakfast · Recipe, Typed Supps

Pancakes with roughly the protein of a chicken breast, which is not how pancakes usually go.

Allergens and patterns

Contains gluten, eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1 cup (250g) Cottage Cheese — Blended into the batter, where it disappears entirely and leaves its casein protein behind.
2 eggs (100g) Eggs — Binding and lift.
1/2 cup dry (210g cooked weight) Oats — Blended to flour. It keeps the pancakes from being purely protein, which would make them rubbery.
1/2 cup (80g) Blueberries — Dropped on after pouring so they stay whole.

Nutrition per serving

Calories: 343.5 kcal
Protein: 30.9g
Carbohydrate: 18.7g
of which sugars: 6.9g
Fat: 14.4g
of which saturated: 6g
Fibre: 4.3g
Sodium: 423.1mg

Method

Blend the cottage cheese, eggs and oats until smooth.
Rest the batter for five minutes.
Cook in a lightly oiled pan over medium-low heat — these catch faster than flour pancakes.
Drop blueberries onto the wet side before flipping.