Ingredients
- 2 large eggs
- 200 g cottage cheese
- 125 g Greek yoghurt (or creamy Skyr)
- 100 g quick oats (finely cut rolled oats, certified gluten-free if needed)
- 1 teaspoon ground cinnamon (Ceylon)
- 2 teaspoons baking powder
- Pinch of sea salt
- coconut oil, for cooking
Instructions
- Add the eggs, cottage cheese, and yoghurt to a food processor and blend until smooth. Add the oats, cinnamon, baking powder, and salt, then blend again just until combined. The batter will be somewhat thick. Transfer to a bowl and let it rest for a few minutes.
- Heat a large non-stick pan over medium heat. Lightly grease with a little coconut oil, just enough to coat the surface.
- Ladle the batter into the pan, using roughly 1/4 cup (60 ml) for each pancake. Cook until bubbles begin to form on the surface and the edges set, about 2–3 minutes. Flip and continue cooking for 1–2 minutes more, until golden.
- Serve warm with maple syrup and fresh fruit. Enjoy!
Nutrition
Notes
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