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Curd cheese and cinnamon oat pancakes

These curd cheese and cinnamon oat pancakes are a simple,nourishing way to start the day. Made with curd cheese, Greek yoghurt, egg and oats, they provide protein and calcium, while the oats contribute fibre to help keep you feeling satisfied. This combination makes them a useful addition to a bone-friendly diet, particularly when served with other calcium-rich foods. Cinnamon adds gentle warmth, while a little maple or date syrup provides sweetness. Ground almonds are optional but give the pancakes extra flavour and a slightly richer texture. You can use cottage cheese instead of curd cheese,reducing the amount of Greek yoghurt slightly, as cottage cheese has a creamier consistency. Serve warm with yoghurt and a drizzle of syrup for a satisfying breakfast or brunch.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Breakfast
Cuisine: British
Ingredients Method

Ingredients
  

  • 3 tbsp curd cheese
  • 2 tbsp Greek yoghurt
  • 1 large egg
  • 1 cup porridge oats
  • 1 tsp Ceylon cinnamon
  • 2 tbsp ground almonds optional
  • 1 tsp baking powder
  • 1 tbsp maple syrup or date syrup
  • A little oil for cooking

Method
 

  1. Put the curd cheese, Greek yoghurt, egg, cinnamon, ground almonds (if using), baking powder and oats into a blender. Blend until you have a thick, lightly textured batter.
  2. Stir in the maple or date syrup. If the batter is too thick to spoon easily, add a little Greek yoghurt or water.
  3. Heat a non-stick or heavy-based frying pan over a medium heat and lightly grease it with a little oil.
  4. Spoon small portions of batter into the pan and gently spread them into rough circles using the back of a spoon.
  5. Cook for a couple of minutes, until the pancakes are set underneath and easy to turn. Carefully flip and cook for another minute or so, until golden and cooked through.
  6. Transfer to a plate and repeat with the remaining batter,adding a little more oil if needed.
  7. Serve warm with extra Greek yoghurt and a drizzle of maple or date syrup.