Shellie’s blueberry cottage cheese pancakes
Dry rolled oats
1 cup(s), (90g)
97% fat-free cottage cheese
1 cup(s), (250g)
Fresh lemon rind
1 tbs, finely grated
1 cup(s), (150g)
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
1 x 3 second spray(s)
- Process oats, cottage cheese, eggs and sugar in a food processor to form a batter. Add lemon rind and a pinch of salt and pulse until combined.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 2 tablespoons of batter and spread out with the back of a spoon until 1cm thick. Top with 4 frozen blueberries. Repeat to make 2 more pancakes. Cook for 1-2 minutes until golden underneath. Turn pancakes and cook other side for 1-2 minutes or until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make 12 pancakes in total.
- Meanwhile, place remaining frozen blueberries in a microwave-safe bowl. Microwave on High (100%) for about 45 seconds or until warm. Combine yoghurt and honey in a small bowl.
- Serve pancakes topped with hone y yoghurt and warm blueberries.