Cottage Cheese Pancakes with Fresh Strawberries

Ingredients

• Low-fat cottage cheese 1/2 cup
• Eggs 2 large
• Rolled oats 1/3 cup
• Baking powder 1/2 teaspoon
• Fresh strawberries 1/2 cup
• Olive oil 1 teaspoon

Method

1. Prepare Ingredients. Gather all your ingredients. Slice the fresh strawberries and set them aside. Make sure the cottage cheese is drained to avoid watery batter.
   Tip: If your cottage cheese is very wet, place it in a fine sieve and press gently to remove excess liquid.
2. Mix Wet Ingredients. In a medium-sized bowl, crack the eggs and whisk them lightly. Add the cottage cheese to the eggs and mix well until combined.
   Tip: Use a fork or whisk to break up the cottage cheese so it mixes smoothly with the eggs.
3. Add Dry Ingredients. Add the rolled oats and baking powder to the wet mixture. Stir gently until everything is evenly combined. The oats will help bind the batter and add texture.
   Tip: If you want a smoother batter, you can pulse the oats in a blender before adding.
4. Heat the Pan. Place a non-stick frying pan or skillet on medium heat. Add the olive oil and let it warm up for about 1 minute.
   Tip: To test if the pan is ready, sprinkle a few drops of water; they should sizzle immediately.
5. Cook the Pancakes. Spoon about 2-3 tablespoons of batter per pancake onto the pan. Cook for 3-4 minutes on the first side until bubbles form on the surface and edges look set. Carefully flip with a spatula and cook the other side for another 2-3 minutes until golden brown.
   Tip: Use a thin spatula to flip gently to keep the pancakes intact.
6. Serve. Place the cooked pancakes on a plate and top with the fresh sliced strawberries. You can add a drizzle of honey or maple syrup if desired.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• For fluffier pancakes, separate the eggs and whisk the egg whites until stiff peaks form, then fold them into the batter last.
• If you want to add sweetness without sugar, mix a mashed ripe banana into the batter.