Cottage Cheese Pancakes
3 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125g / ยฝ cup cottage cheese
- 75g / ยพ cup rolled oats
- 3 eggs
- 1 banana
- ยฝ tsp vanilla
Method
- Put all of the ingredients into a blender and blitz until smooth.
- Heat a frying pan on a medium heat on the hob. Rub a small amount of oil or butter into the pan to lightly grease it. Pour two tablespoons of the batter into the pan to make each pancake. Repeat until the pan is full.
- Cook the pancakes for 2-3 minutes on either side and then remove. Cook the remaining batter in the same way.
- Serve immediately with chopped fruit or store in the fridge covered for 2 days.