At a glance
You're creating fluffy oat pancakes that come together quickly with just a few simple ingredients mixed into a batter. The key is getting the consistency right—it only takes a moment to thin or thicken as needed—and then cooking the small pancakes until they turn golden and serve them with creamy yogurt and fresh raspberries.
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Prepare the batter
Mix the oats (use fine oats or blend them yourself) with the egg, cottage cheese and milk, then let the mixture rest for a moment. Add a little baking powder (ideally phosphate-free) and stir well.
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Adjust the consistency
If needed, thin the batter with a bit more milk, or thicken it with extra oats. For sweeter pancakes, blend a banana into the batter.
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Cook and serve
Shape the batter into small pancakes and fry on both sides until golden (either in a dry pan or with a little rapeseed oil). Serve with plain yogurt and raspberries.
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