Oatmeal Cottage Cheese Pancakes By Naz Deravian

Key ingredients include 

2 ¾ cups of old-fashioned rolled oats, 

a 16-ounce container of cottage cheese, 

1 ¾ cups of buttermilk, 

3 large eggs, 

baking powder, 

baking soda, salt, and 

maple syrup. 

The batter is processed until smooth, rested for 5–10 minutes to thicken, and then cooked on a griddle until golden brown.

OR:

100g cottage cheese
150g porridge oats
2 eggs
50ml milk
½ tsp baking powder
1 tsp vanilla extract (optional)
2 tsp maple syrup (optional)
2 tsp flavourless oil or unsalted butter, to cook
To serve poached egg and roasted tomatoes, or
- fresh berries
- and maple syrup

step 1 

Put all the pancake ingredients, except the oil, in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a stick blender. 

• • step 2

    Heat a little of the oil or butter in a nonstick frying pan over a medium heat, and add a few tablespoons of the batter to the pan to make small pancakes. Cook in batches if needed.

    • step 3

      Cook the pancakes for 2-3 mins until bubbles come to the surface, and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches.

      • step 4

        Serve the pancakes topped with a poached egg each and some roasted tomatoes, or top with fresh berries and a drizzle of maple syrup.

      
      

      • https://pin.it/4xKHAOzDx

    • PS ...added 1/2 tsp. cinnamon, 1 whole egg and 2 egg whites instead of 4 egg whites, and a tsp. of maple syrup. 
    • You’ll use up a full container of cottage cheese, plus a generous helping of high-fibre rolled oats, to make these gluten-free, protein-rich pancakes. The batter comes together in a high-speed blender or a food processor, which pulverises the oats and breaks up the cottage cheese curds. For extra flair, you can add a variety of flavourings, like cinnamon and nutmeg or grated lemon zest. Make a whole batch and keep any extras in an airtight container in the fridge for up to 3 days, or wrap each pancake in foil and store in a resealable bag in the freezer for up to 2 months. Reheat in a low oven. 
    • https://www.al.com/nytcooking/2026/06/781043711-gluten-free-cottage-cheese-pancakes.html

    • Tahini-Honey Cottage Cheese Bowl
      By Ali Slagle

• 
  

Strawberry-Basil Cottage Cheese Bowls

 Yield:4 servings

• 1 pound strawberries, hulled and quartered

• 2 tablespoons red wine vinegar

• 2 teaspoons honey

• Salt and black pepper

• 1 large basil sprig

• 16 ounces (2 cups) cottage cheese

• 3 tablespoons roasted, salted pistachios, coarsely chopped

1. Step 1

   In a resealable container, stir together the strawberries, vinegar, honey and generous pinches of salt and pepper. Pluck the leaves from the basil sprig and rip them into small pieces; stir them into the strawberries. Let sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours, gently swirling the container occasionally to distribute the juice.

2. Step 2

   When ready to eat, divide the cottage cheese among bowls. Top with the strawberries and a spoonful of their juices beneath. Sprinkle with the pistachios.

Source: NYT Recipe by Ali Slagle

https://pin.it/5SbSccbSz