Cottage cheese, oat, flax and blueberry pancakes

Soft, golden pancakes with a gentle citrus lift, these cottage cheese, flaxseed and oat pancakes feel quietly nourishing. The batter blends in seconds and cooks in minutes. Finished with warm, jammy blueberries and a hint of cinnamon for natural sweetness.

They’re higher in protein and fibre than a standard pancake and balanced enough to keep you satisfied well into the morning. Simple enough for an easy weekday breakfast or slow weekend brunch.

THE SECRET INGREDIENT: Cottage cheese
Blended into the batter, cottage cheese melts seamlessly into the pancakes, creating a texture that’s soft, tender and lightly custard-like in the centre while still turning golden at the edges. Its gentle tang balances the sweetness of the blueberries and the brightness of lemon zest, giving the pancakes depth without heaviness.

Nutritionally, cottage cheese is naturally rich in high-quality protein, calcium and B vitamins, helping support satiety, muscle repair and steady energy. Because it adds moisture as well as structure, it also allows the recipe to stay wholesome and simple; no flour, no sugar and no need for complicated steps.

Serves: 2 (makes 6-8 pancakes depending on how large you dollop in the batter!)

Prep and cook time: 10 minutes

Ingredients

230g cottage cheese

4 eggs

60g Jumbo rolled oats

1 tbsp ground flaxseed (you can add 2 if you’d like more fibre and omegas)

Zest of ½ lemon

½ tsp ground cinnamon

150g blueberries

A small wipe of butter or oil for the pan

A pinch more cinnamon or 1 teaspoon maple syrup for the blueberries (optional)

Method:

Add the cottage cheese, eggs, oats, flax, lemon zest and cinnamon to a blender (I use a Nutribullet for this so something similar is good). Blend for just a few seconds, about 10-20, until smooth. (If you don’t have a blender, you can mix it all very well in a bowl until mostly smooth.). Scrape it all into a bowl or jug.

Heat a good frying pan over low-to-medium heat and lightly wipe the surface with a little butter or oil using kitchen paper or a little pastry brush.

Add 2 good dessertspoons per pancake to the pan. You can usually fit more 3-4 in, if your pan is large - cook in batches and keep them warm under and clean tea towel or on a low oven.
Cook for around 1½ minutes on the first side, then about 1 minute on the second, until lightly golden and just set through.
Repeat with any remaining batter.

Warm the blueberries gently in a small pan until soft and juicy, then spoon over the pancakes to serve. You can add a pinch more cinnamon to the blueberries if you like - I find they are plenty sweet enough as they are but add a teaspoon of maple syrup if you feel you need to.

Enjoy immediately while warm.

Notes:

• Texture tip:
  Cooking on lower heat keeps the pancakes tender and prevents the outside browning before the centre sets.

• Extra protein:
  Serve with extra cottage cheese, plain yoghurt or kefir, nuts or seeds on the side.

• Storage:
  The batter keeps for up to 2 days in the fridge. It might need a splash of milk or water to loosen it as the flax will slightly thicken it as it sits.

• Freezing:
  Freeze the cooked pancakes in layers with baking paper between. Reheat straight from frozen on a low heat.

Nutritional breakdown per serving*: (per 1 serving)

Protein – 29g

Carbohydrates – 30g

Fibre – 5g

Healthy fats – 17g

Calories – 410 kcal

*Information may vary slightly if using different nutritional calculators.