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Cooking
Oat Pancakes with Raspberries and Yogurt
· 4 servings
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.
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.
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.