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.

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



  1. Place the oats in a food processor or blender and pulse a few times to turn into a rough flour.
  2. 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.
  3. 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.
  4. 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.