Cottage Cheese and Oat Pancakes

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 120 g
2. 2 Rolled oatspack 400 g ≈ $2.60 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Bananas≈ $1.44 per kg 60 g
5. 5 Baking powder 2 g
6. 6 Sunflower oil 6 ml
7. 7 Plain yogurtpack 300 g ≈ $2.10 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grind the oats in a blender to a fine meal; peel the banana⁴ and mash it to a puree; mash the cottage¹ cheese with a fork; whisk the egg.

2. Preheat a skillet over medium heat and lightly oil it.

3. Combine the ground oats, cottage¹ cheese, egg, banana⁴ puree, and baking powder into a smooth batter.

4. Form small pancakes about 6 cm in diameter.

5. Fry the pancakes over medium heat for 2–3 minutes on each side until golden brown, turning them carefully.

6. Check that the fried pancakes are firm to the touch and have an evenly golden crust.

7. Serve hot with yogurt, season with salt to taste, and optionally sprinkle as desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.