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Cottage cheese, poppy seed and lemon oat pancakes

These savoury oat pancakes are a delicious, protein- and calcium-rich variation on the original lemon and poppy seed pancakes. Cottage cheese and Greek yoghurt replace most of the oat milk, giving the batter asoft, slightly creamy texture without making the pancakes sweet. Oats provide fibre, while the egg, cottage cheese and yoghurt contribute protein and calcium, making them a useful addition to a bone-friendly diet. The lemon and poppy seeds add plenty of flavour, but there is no added sugar, so these pancakes are wonderfully versatile. Serve them for breakfast or brunch with savoury toppings, or use them instead of bread alongside soups, stews and casseroles.They also make lovely little nibbles with dips or spreads.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 3 tbsp cottage cheese
  • 2 –3 tbsp Greek yoghurt
  • 1 large egg
  • 1 tsp baking powder
  • 1 tbsp poppy seeds
  • Zest and juice of 1 lemon
  • A little olive oil for cooking
  • A pinch of salt if serving savoury

Method
 

  1. Put the oats, cottage cheese, Greek yoghurt, egg, baking powder and lemon juice into a blender. Blend until you have a fairly smooth but slightly textured batter.
  2. Add a little more Greek yoghurt if the batter is too thick. It should be thick but still pourable.
  3. Stir in the poppy seeds and lemon zest. Add a pinch of salt if using the pancakes for savoury dishes.
  4. Heat a non-stick pancake pan over a medium heat and lightly grease it with a little oil, using kitchen paper to spread it evenly.
  5. Spoon small amounts of batter into the pan and gently spread them into rounds. You can also use small silicone moulds if you prefer evenly shaped pancakes.
  6. Cook for 2–3 minutes, until the surface is set and bubbles begin to appear.
  7. Carefully flip and cook for another 1–2 minutes until golden and cooked through.
  8. Repeat with the remaining batter, adding a little more oil to the pan if needed.
  9. Serve warm with savoury toppings, dips or spreads, or alongside soup, stew or a casserole.