1 cup (225g) cottage cheese or plain Greek yogurt
1 cup (80g) rolled oats
5 eggs
2 tbsp coconut oil
For sweet cakes
2 tsp cinnamon
1 tbsp maple syrup (optional)
For salty cakes
1 tsp salt
1 tsp pepper
1 tsp paprika
1
Place all ingredients into a blender or food processor and blitz together until smooth.
2
Heat ¼ of the coconut oil in a large frying pan over low-medium heat, pour about ¼ cup of batter per pancake, and repeat until the pan is filled.
3
Cook until you start to see bubbles form on the surface of the pancakes, about 1-2 minutes. Then, flip and cook for another minute or until golden brown on both sides.
4
Repeat this process until all the batter has been used. Top the pancakes with your favorite toppings (see serving suggestions below).
5
Consider these serving suggestions:
- Fruit: banana, strawberries, raspberries, pear, figs, cherries, pineapple (fresh or frozen)
- Veggies: spinach, arugula, bell peppers, mushroom, tomatoes
- Toppings; chia seeds, sesame seeds, fresh basil, cilantro
- Sweeteners: maple syrup or honey
