High-protein cottage cheese pancakes with berries

High-protein cottage cheese pancakes with berries: a quick breakfast with cottage cheese, oats, eggs, blueberries and maple syrup.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 32 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 150g cottage cheese
• 50g rolled oats
• 2 organic eggs
• 100g blueberries
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 tsp coconut oil

Method

You’ll need: frying pan · blender · sieve

1. Put the cottage cheese, oats, eggs and cinnamon in a blender. Blend into a smooth, creamy batter.
2. Heat the coconut oil in a non-stick frying pan over a medium heat. Wait until the pan is evenly hot.
3. Spoon small portions of batter into the pan. Cook the pancakes on both sides until golden brown and only just cooked through in the middle.
4. Meanwhile, briefly rinse the blueberries under cold water. Drain them well.
5. Cook the rest of the batter in batches. Keep the finished pancakes warm for a moment so everything can go on the plate at the same time.
6. Stack the pancakes on plates, top with the blueberries and finally drizzle with the maple syrup.

Good to know

These pancakes are quick to make and pleasantly satisfying. They're soft and moist and need no fuss.

Swaps

Blueberries → raspberries (more fibre per serving). Maple syrup → almond butter (more unsaturated fats and some vitamin E). Coconut oil → ghee (heat-stable for frying). Oats → buckwheat flakes (naturally gluten-free, labelled as such depending on the product).

Allergens

Contains milk and egg. Oats contain gluten unless certified gluten-free. Usually suits children well, and in pregnancy it's fine with fresh, well-washed ingredients and pancakes cooked through. Contains: gluten (oats).