Pancakes are loads of fun. We have cottage cheese pancakes every Saturday, pretty sure that’s the primary reason they’ve learned the days of the week! This recipe is a great alternative – rich in protein and fibre, a good source of calcium and iron, and low in sugar (you can add a little maple syrup to the mix if you’d prefer a sweeter pancake). This makes them a perfect lunchbox addition that will help to keep blood sugar levels stable and offer longer lasting energy through the day. The addition of a chia jam or nut or seed butter further adds to the protein, fibre and plant nutrients, helping kids feel fuller for longer.
Ingredients
1 cup rolled oats
1 cup cottage cheese
2 eggs
1 tsp baking soda
1/2 tsp cinnamon
1 tbsp milk (any kind)*
1 tbsp butter or oil
Instructions
- Place the oats in a food processor or blender and pulse a few times to turn into a rough flour.
- Add the cottage cheese, eggs, baking soda, cinnamon and milk (*use a little extra milk if you prefer more crepe style pancakes). Blend for about 10 seconds until just combined, then use a spoon to scrape the sides and stir in.
- Heat half the butter in a large frypan of medium heat.
Scoop tablespoonfuls of pancake mixture into the pan.
Cook for 1-2 minutes until bubbles just start to appear and turn golden, then flip and cook the other side.
Repeat with the remaining butter and pancake mix. - Top with maple syrup, nut butter, yoghurt and chopped fruit.
Add More Plants
- Stir through some fresh or frozen blueberries into the batter before cooking.
- Use as a base for chopped or stewed fruit, chia jam, nut or seed butters.