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Cottage cheese and oat pancakes recipe
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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
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
1 of your 5-a-day and a source of protein
Each serving contains
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Energy
1475kj
352kcal
18%
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Fat
15g
21%
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Saturates
5g
25%
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Sugars
21g
24%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 37.7g
Protein 14.9g
Fibre 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.
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.
See more Pancake recipes