Sugar-free cottage cheese pancakes with berry sauce

Ingredients

• cottage cheese 5%: 1 pack/bowl, about 200 g
• egg: 1 pc, about 50 g
• dry oats: 3-5 tbsp, about 25 g
• berries: 1 small bowl, about 100 g

Instructions

1. Grind the dry oats in a blender or crush them: ground, they bind the curd as well as flour does and stop the pancakes spreading.
2. Mix the cottage cheese, egg and oats until smooth and leave for 10 minutes — the flakes take up the moisture and the batter stops sticking to your hands.
3. Shape 4–5 round pancakes about a centimetre and a half thick: thinner and they dry out, thicker and the middle stays raw.
4. Fry in a dry non-stick pan, covered, for 3–4 minutes a side over medium heat. The lid is what gets the middle hot before the crust burns.
5. Warm the berries in a small pan for 3–4 minutes and crush them with a fork — no sugar needed, heat brings out the sweetness they already have. Spoon over the pancakes.

Nutrition

Contains: Dairy, Eggs, Gluten

Swaps

• Cottage cheese can be swapped for Greek yogurt 200 g.
• If you can't have dairy: tofu 160-180 g or soy yogurt 200 g.
• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Oats can be swapped for buckwheat flakes or 1 slice of whole-grain bread.

Featured in

Related recipes