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

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