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- In the bowl of a food processor, whizz together the oats, cottage cheese, eggs and cinnamon.
- Heat a knob of butter in a non-stick pan over a medium heat. Ladle in a quarter of the pancake batter and cook for 4-5 minutes on each side until golden.
- Transfer the pancake to a plate to keep warm and repeat with the remaining batter to make four pancakes in total.
- Serve the warm pancakes with Summer Whipped Cream and mixed fresh berries.
294kcals, 17.1g fat (8.7g saturated), 19.6g carbs, 0.8g sugars, 15.8g protein, 2.8g fibre, 0.338g sodium
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