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Cottage Cheese Yogurt Protein Pancakes

Name: Cottage Cheese Yogurt Protein Pancakes
Yield: 3
Ingredients: 1 cup (80 g) rolled oats; 1 cup (225 g) 2% low-fat cottage cheese; 2 large eggs (100 g); 1/2 cup (120 g) low-fat strained plain yogurt, for the batter; 1 teaspoon baking powder; 1 teaspoon vanilla extract; Pinch of salt; 1 teaspoon butter or oil, for the pan; 3/4 cup (180 g) low-fat strained plain yogurt, to serve; 1 cup (150 g) blueberries; 1 tablespoon honey (optional)

Flourless blender pancakes made from oats, cottage cheese, eggs and yogurt, served with more yogurt and blueberries.

25 min · Serves 3

High-Protein Recipes

Cottage Cheese Yogurt Protein Pancakes — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Blend the oats, cottage cheese, eggs, the 1/2 cup (120 g) yogurt, baking powder, vanilla and salt until smooth. Let the batter rest for 5 minutes to thicken.
Heat a nonstick pan over medium-low heat and brush with a little butter.
Pour in about 1/4 cup (60 ml) of batter per pancake. Cook for about 3 minutes, until bubbles form and the edges look set, then flip and cook for 2 to 3 minutes more, until cooked through with no wet batter left in the center.
Keep the finished pancakes warm on a rack in an oven heated to 95°C (200°F) while you cook the rest. Makes about 9 small pancakes.
Serve topped with the yogurt, blueberries and honey, if using.

From the kitchen

Contains milk, eggs and oats; oats may be cross-contaminated with gluten. Do not taste or eat the raw batter: raw eggs can carry bacteria that only cooking removes. Egg dishes should be cooked until set. Refrigerate leftovers within 2 hours and reheat them until steaming hot (165°F / 74°C) before eating.

Cottage Cheese Yogurt Protein Pancakes

Method

From the kitchen

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