Cottage cheese pancakes

Ingredients

For 2 servings

• •100 g cottage cheese
• •150 g porridge oats (gluten free if needed)
• •2 eggs
• •50 ml milk (any kind)
• •0.5 c. à café baking powder (gluten free if needed)
• •1 c. à café vanilla extract (optional)
• •2 c. à café maple syrup (optional)
• •2 c. à café flavourless oil or unsalted butter, to cook
• •poached egg and roasted tomatoes, or
• •fresh berries and maple syrup

Method

1. 1.Put all the pancake ingredients, except the oil, in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a stick blender.
2. 2.Heat a little of the oil or butter in a nonstick frying pan over a medium heat, and add a few tablespoons of the batter to the pan to make small pancakes. Cook in batches if needed.
3. 3.Cook the pancakes for 2-3 mins until bubbles come to the surface, and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches.
4. 4.Serve the pancakes topped with a poached egg each and some roasted tomatoes, or top with fresh berries and a drizzle of maple syrup.