Soft, savoury & moist cottage cheese pancakes

Ok, I know what you’re thinking, “cottage cheese in pancakes?!”.
Yes!
This works so well, it gives a guilt free creaminess & lots of moisture to the pancakes, plus when they cook they remain soft and moist on the inside, trust me, when you bite into creamy, cheesy goodness you’ll not regret making these.
Seriously, this is one you have to try in order to see how good it is, so please try them.

Soft, savoury, moist healthy protein cottage cheese pancakes

This is perfect for a post workout meal due to the protein and good fats, plus the cottage cheese is naturally lower in fat than other cheeses & also a good option for those on pancake Tuesday who don’t have a sweet tooth.

I used chilli and mushrooms in the recipe but you can bulk yours out with whatever you like.

Recipe (serves 1)

-approx 150g cottage cheese
-2 small mushrooms
-1/3 tspn chilli powder
-1 large egg
-2 Tbspn oats
-1 Tbspn flour (I used buckwheat)
-salt & black pepper to taste
optional: zest of 1/2 lemon (for the mix) or chilli flakes to top

Directions

-Sautee your mushrooms/veg of choice first then add this along with the egg, spices and lemon juice if using into the cheese and give it a good mix, then add in the oats and flour and stir again to combine, if you added lemon juice you may need to add more flour.

-Heat the pan with some oil and fry up your pancakes. I did 3 separate ones as this then makes it easier to flip without them breaking apart

-Serve up with some chilli flakes or some salad and tuck in!