Oatmeal Cottage Cheese Pancakes with Strawberry Chia Jam
Delicious and nutritious pancakes made with oats and cottage cheese, topped with a homemade strawberry chia jam.
Ingredients
For the pancakes
- 3/4 cup old-fashioned oats Use certified gluten-free oats if needed.
- 1/2 cup cottage cheese Full-fat recommended for creaminess.
- 2 units eggs Large eggs are preferable.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon pure maple syrup For added sweetness.
For the strawberry chia jam
- 1 cup chopped strawberries Fresh strawberries recommended.
- 1 1/2 teaspoons pure maple syrup Adjust sweetness to taste.
- 3 teaspoons chia seeds For thickening the jam.
For serving
- 1 can full-fat coconut milk Very cold, refrigerated overnight for whipped cream.
- 1 teaspoon powdered sugar Optional, for dusting.
Instructions
Prepare the batter
- Add the oats, cottage cheese, eggs, vanilla extract, salt, baking powder, and maple syrup into a blender. Blend until the mixture is smooth and creamy.
Cook the pancakes
- Preheat a non-stick skillet over medium heat and lightly spray it with cooking spray.
- Spoon the batter into the skillet in whatever size you prefer. Cook for about 1-2 minutes; you'll notice small bubbles forming on the surface.
- Carefully flip the pancakes and cook for another minute or two until they are lightly browned.
- Repeat the process until all the batter is used. Serve the pancakes warm, topped with strawberry chia jam and a dollop of coconut whipped cream.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Freeze pancakes in freezer-safe bags for up to three months.