Cottage cheese and oat pancakes recipe
Created by The Tesco Recipes team
Make a batch of these pancakes to keep in the freezer. Serve alongside a medley of fruit, yogurt and a drizzle of honey for a satisfyingly sweet breakfast hit.
See method- Serves 4 (makes 12)
- Takes 20 mins
- 352 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g cottage cheese
- 100g porridge oats
- 1 heaped tsp baking powder
- 2 large eggs
- 4 tsp rapeseed oil
- 4 tbsp Greek-style yogurt
- 4 tbsp honey or maple syrup (optional)
For the fruit salad
- ½ pineapple, chopped
- 1 passion fruit, pulp only
- ½ mango, chopped
- 1 banana, chopped
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Shop ingredientsEach serving contains
- Energy
- 1475kJ 352.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 21g
of the Reference intake
Carbohydrate 37.7gProtein 14.9gFibre 4.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the cottage cheese, oats, baking powder and eggs in a blender and whizz to a smooth batter.
- Heat 1 tsp oil in a nonstick frying pan over a medium heat. Pour 1 tbsp dollops of batter into the pan and cook for 3 mins or until bubbles appear on the surface. Flip and cook for 2 mins more. Transfer to a lined baking tray and keep warm in the oven. Repeat to make 12 pancakes.
- Meanwhile, mix all the ingredients for the fruit salad in a bowl. Serve alongside the pancakes with a spoonful of yogurt and a drizzle of honey or maple syrup, if you like.
- See more Pancake recipes
Freezing and defrosting guidelines
Freeze cooked pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
