100g organic porridge oats
1/2 fine sea salt
1 tsp baking powder
1 tablespoon chocolate whey protein/coco powder
300g cottage cheese
1 tsp vanilla extract
Blitz the oats and salt to make a nubbly flour. Combine the flour with the other dry ingredients. Whisk together the cottage cheese, eggs and vanilla and combine with dry ingredients. Dollop tablespoon sized dollops well spaced out in a non stick pan over a medium heat. When bubbles form on top of the pancakes they are ready to flip and cook for another moment.
Serve with sliced banana or maple syrup