Cottage Cheese Pancakes with Oat Flour
Soft pancakes made with cottage cheese, egg, and oat flour with a light vanilla flavor. Served with Greek yogurt instead of a sweet sauce.
- Time
- 20 min
- Serving
- 609 kcal
- Ingredients
- ≈ $2.27
- Protein
- 40 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 150 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Oat flour 40 g
- 4 Baking powder 3 g
- 5 Vanilla sugar 5 g
- 6 Greek yogurtpack 250 g ≈ $1.80 80 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the cottage1 cheese with the egg, vanilla sugar, and salt using a fork.
Add the oat flour and baking powder, and mix into a thick batter.
Let the batter rest for 5 minutes so the oat flour can swell.
Grease a skillet with oil and heat it over medium heat.
Spoon in 3–4 small pancakes and cook for 3 minutes on each side until golden and set in the middle.
Serve warm with Greek6 yogurt.
Tips
- Why it works
- Let the batter rest for 5 minutes. The oat flour absorbs the moisture and the pancakes hold their shape in the pan.
- Substitutions
- Swap the oat flour for 40 g of ground rolled oats. Swap the Greek yogurt for 80 g of sour cream or regular thick yogurt.
- Common mistakes
- A common mistake is heat that's too high. The pancakes darken outside quickly while the middle stays wet even after 3 minutes.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days. Reheat in a dry pan for 1 to 2 minutes per side or in the microwave for 20 to 30 seconds.
- Serve with
- Serve for breakfast with yogurt and a cup of tea or coffee.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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