This oat pancake is the breakfast that eats like a treat — golden and tender, filled with soft cottage cheese and piled high with berries and fruit. It is quick, filling and naturally wholesome, with no refined flour in sight. If you enjoy oat-based breakfasts, try our Oat Pancake with Salmon and Avocado or the Apple-Orange Pancakes next.
Ingredients
- 90 g long-cook oats
- 1 egg
- 60 g coconut or almond milk
- 100 ml water
- 1 tbsp Jerusalem artichoke syrup (or honey)
- 2 g baking soda (1/2 tsp)
- For the filling:
- Soft cottage cheese
- Your favorite berries and fruit
Instructions
- Blend all pancake ingredients with an immersion blender until smooth and creamy.
- Fry on medium heat on both sides until done.
- Fill with soft cottage cheese, berries, and fruit.
Tips
- Blend the batter until completely smooth — any whole oat flakes left behind make the pancake crumbly.
- Cook on medium heat and wait for the edges to set before flipping, or it will break. For more on cooking with oats, see Serious Eats.
- Swap the berries for sliced banana or peaches, and serve with a spoonful of cottage cheese — or try our Baked Cottage Cheese Syrniki for another cottage-cheese breakfast.
Nutrition
Per 100 g: 204 kcal, protein 9.6 g, fat 10.7 g, carbs 17.7 g.