Shellie’s blueberry cottage cheese pancakes
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Recipe by WW Coach Shellie. This creamy pancake breakfast is a winner with my whole family. Any leftover pancakes will keep in a container in the fridge for up to 3 days. Simply warm them up in the microwave to serve.
Ingredients
Rolled oats, dry
1 cup(s), (90g)
97% fat-free cottage cheese
1 cup(s), (250g)
Egg(s)
3 medium
Brown sugar
2 tsp
Fresh lemon rind
1 tbs, finely grated
Frozen blueberries
1 cup(s), (150g)
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Honey
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Serve pancakes topped with hone y yoghurt and warm blueberries.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.