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Cottage Cheese Oat Pancakes with Poppy Seeds

These cottage cheese oat pancakes with poppy seeds are a simple, nourishing way to start the day. They’re naturally high in protein and calcium, with a good amount of fibre from the oats, making them both filling and balanced. They’re also completely sugar-free, which makes them surprisingly versatile. You can keep them savoury and serve them alongside soups or stews, or use them as a base for spreads and toppings. If you’re in the mood for something sweeter, just add a little maple or date syrup to the batter and serve with extra on top. The texture is soft and slightly hearty rather than light and fluffy, thanks to the oats and cottage cheese, but that’s part of what makes them so satisfying.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g cottage cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest and juice of ½ lemon
  • 100 g porridge oats
  • 1½ Tbsp poppy seeds
  • 1 tsp baking powder
  • Optional:1 Tbsp maple or date syrup

Method
 

  1. Add the cottage cheese, eggs, vanilla extract, and lemon juice to a blender and blend until smooth and creamy.
  2. Add the oats and blend again until you have a thick batter (it will be thicker than a traditional pancake batter).
  3. Stir in the poppy seeds, baking powder, lemon zest, and maple or date syrup if using.
  4. Heat a non-stick or heavy-based frying pan over medium heat and lightly grease with a little oil.
  5. Spoon small portions of the batter into the pan and gently spread into rough circles using the back of a spoon.
  6. Cook for a couple of minutes until set underneath, then carefully flip and cook for another minute or so until golden.
  7. Transfer to a plate and repeat with the remaining batter.
  8. Serve warm with yoghurt, fresh fruit, or a drizzle of maple or date syrup. For a savoury option, top with soft cheese, smoked salmon, or avocado.