This recipe for cottage cheese pancakes is high in protein and naturally gluten free. The pancakes are deliciously light and fluffy, and work well for both sweet and savoury toppings. They are an ideal healthy breakfast, which will keep you feeling full for hours.
Place the cottage cheese, oats and egg in a blender or food processor and blitz until smooth.
Place a non stick frying pan on a medium heat. Add the olive oil and swirl to coat the pan. Add tablespoons of the pancake mixture - they should be around ½cm thick, so if necessary spread the mixture slightly with the back of a spoon. Cook for 2 minutes
Flip the pancakes with a flat spatula and cook on the remaining side for a further 2 minutes
If you don't have a blender or food processor, you can make the mixture by hand, but it's best to start with oat flour rather than whole oats for a smoother texture.If necessary, cook the pancakes in 2 batches so that there is space in the pan to to flip them easily.