← Nouns Cooking · Plant-Based

Ingredients

• 100 g rolled oats (certified gluten-free if needed)
• 200 g Cottage cheese
• 3 Eggs
• 50 ml Milk
• 1 tsp gluten-free baking powder
• 1 tsp Vanilla extract (optional)
• 2 tsp maple syrup, plus extra to serve
• 2 tsp butter or oil, for the pan
• 1 handful fresh berries, to serve

Method

1. Blitz the oats in a blender until they look like coarse flour. Add the cottage cheese, eggs, milk, baking powder, vanilla and maple syrup and blend until smooth.
2. Let the batter rest for 5 min so the oats soak up the liquid and thicken it.
3. Heat a large non-stick frying pan over medium-low heat and brush with a little butter. Pour in about 3 tbsp batter per pancake, leaving space between them.
4. Cook for 2–3 min, until bubbles appear and the edges look set, then flip and cook for 1–2 min more until golden and springy. They are delicate, so keep the heat gentle.
5. Keep warm while you cook the rest, then serve with berries and a drizzle of maple syrup.

Tips

• About 28 g protein per serving. Oats are only safe for coeliacs if labelled gluten-free, and a few people react to oats themselves.
• Baking powder can contain wheat starch, so check it says gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons Love and Lemons