Oat and Cottage Cheese Pancakes with Maple Berries

Hello hello! Checking in here, which I have not been doing enough of lately. I’m putting it to down to life/being busy- think 18 hour days on set, few breaks, lots of running around and barely enough time to eat or drink. Living the dream!
I tend to get sick when my schedule looks like that. This time, I kept it at bay by drinking so much tea, taking grapefruit seed extract (a miraculous thing!) and forcing down raw garlic and apple cider vinegar. It worked- kinda- but I’m very relieved that this week is going to be calmer.
So! Let’s start Monday off right and make pancakes. These are my go-to. They taste like a cross between cheese blintzes and pancakes and they happen to be good-for-you, too; the oats are satiating and the protein in the eggs and cottage cheese ensures that you don’t crash in an hour.
They couldn’t be easier to whip up- literally, the batter for these gets whirled together in a blender- and I love topping these with berries warmed in maple syrup. They turn juicy and vibrant and transform these easy pancakes into a luxurious treat.
To calmer days. And pancakes!

Chaya

Yields: 1 big stack or 2 smaller ones

Why I love this recipe: blended raw oats are used as flour, rendering these light and gluten free and thickening eggs and cottage cheese add body and protein. Flavored with maple syrup and cinnamon, these incredibly easy, healthy pancakes are then topped by a sticky sweet berry maple reduction.

For the pancakes: 

1. In a blender, combine all the pancake ingredients. Blend until smooth.
2. Fry in a pan with a little butter or oil on medium/high heat, flipping when bubbles appear.
3. Fry until golden brown on both sides. Repeat with remaining batter.
4. Stack on a plate. Now, add the maple syrup and the berries to the frying pan. Heat until the syrup is bubbling and the berries have softened and burst.
5. Top the pancakes with the maple berries, Greek yogurt and more maple syrup. Dig in!