Cottage Cheese Pancakes with Strawberries

Ingredients

• low-fat cottage cheese 1/2 cup
• eggs 2 large
• oat flour 1/4 cup
• strawberries 1/2 cup
• olive oil 1 tsp

Method

1. Prepare Ingredients. Gather all your ingredients. If the cottage cheese is watery, drain it in a fine mesh sieve for a few minutes to remove excess liquid. Wash and slice the strawberries into thin pieces.
   Tip: Room temperature eggs mix better and help the pancakes cook evenly.
2. Mix Wet Ingredients. In a medium bowl, crack the eggs and whisk them gently until combined. Add the cottage cheese and mix well until the mixture is smooth but still slightly lumpy from the cheese curds.
   Tip: Use a fork or a whisk for best results; avoid overmixing.
3. Add Dry Ingredients. Add the oat flour to the wet mixture. Stir gently until just combined. The batter should be thick but scoopable. If it feels too runny, add a little more oat flour, one tablespoon at a time.
   Tip: Do not overmix to keep pancakes fluffy.
4. Heat Pan and Add Oil. Place a non-stick skillet or frying pan over medium heat. Add 1 teaspoon of olive oil and swirl to coat the surface evenly.
   Tip: Make sure the pan is hot before adding the batter to get a nice golden crust.
5. Cook Pancakes. Spoon about 2-3 tablespoons of batter per pancake onto the pan, shaping them gently with the back of the spoon. Cook for about 3 minutes on the first side until bubbles form on the surface and the edges look set.
   Tip: Avoid moving the pancakes too early to prevent breaking.
6. Flip and Cook Other Side. Carefully flip each pancake using a spatula. Cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil if needed.
   Tip: If pancakes brown too quickly, lower the heat slightly.
7. Serve with Strawberries. Place the cooked pancakes on plates and top with the sliced strawberries. You can add a drizzle of honey or maple syrup if desired.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• Use oat flour for a gluten-free option or substitute with whole wheat flour for more fiber.
• To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F or 90°C).