Cottage cheese pancakes

Nutrition content per serve*

Energy: 271 calories (1,134kJ) | Protein: 25g | Carb: 17g | Sugar: 1g | Total fat: 9g | Sat fat: 3g | Fibre: 3g | Serves: 2 | Total time:  15 minutes

Ingredients:

• 1 cup cottage cheese
• 2 eggs
• ½ cup rolled oats
• ¼ cup frozen blueberries
• 1 tsp baking powder
• Pinch of salt
• Dash of cinnamon and vanilla (optional)
• 1 tbsp olive oil for cooking

Directions:

1. Blend everything (excluding the berries) together in a blender until smooth.
2. Add the berries and stir into the mixture with a spatula.
3. Heat a non-stick pan with olive oil.
4. Pour small rounds of batter onto the pan.
5. Cook 2–3 minutes each side or until golden.

Chef’s tips:

• No cottage cheese? You can use Greek yoghurt instead, just choose a thick variety and add more oats if the batter is too runny
• If you don’t have oats, you can use plain flour instead or use almond meal to make it gluten-free
• Top it your way: Serve with fresh berries, Greek yoghurt, nut butter, honey or maple syrup, or savoury with avocado, tomato and herbs
• You can keep leftovers in the fridge and use in lunchboxes.

Why it’s good for you: 

• Cottage cheese and eggs provide a powerful protein hit to help keep you fuller for longer
• Oats are an excellent source of beta-glucan, a type of soluble fibre that supports heart and gut health
• Eggs are one of the best sources of choline, essential for memory and cognitive function.

* Approximate values from Xyris Foodworks software. 

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.