Fluffy Cottage Cheese Pancakes

These are the kind of pancakes that feel like a treat, but actually keep you (and little ones) full for hours.

They’re naturally high in protein thanks to the cottage cheese and eggs - making them perfect for pregnancy, postpartum, or busy mornings when you want something satisfying.

This makes enough to feed myself and my two boys, with leftovers for snacks and lunchboxes.

Ingredients

• 60 g oats

• 60 g spelt flour

• 200 g cottage cheese

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon vanilla extract

• 4 eggs

• Butter, for cooking

Method

1. Add all ingredients (except the butter) to a blender.

2. Blend until smooth. The batter should be thick but pourable.

3. Heat a pan over medium heat and melt a little butter.

4. Spoon the batter into the pan to form pancakes.

5. Cook for 2–3 minutes on one side, until bubbles form and the edges begin to set.

6. Flip gently and cook for another 1–2 minutes until golden and cooked through.

7. Repeat with remaining batter.

8. Serve with yoghurt and berries or banana, with a dash my maple if desired.

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