The base of this recipe is a family favourite on the weekend either for breakfast or Sunday tea. This time I have increased the batch size to cater for more people (or hungrier ones!) plus the substitution of the pineapple cottage cheese makes them deliciously sweet. As they're made with oats rather than flour they're lovely and light and not especially heavy on the carbohydrate for those watching their nutrition.
1 cup oats
2 pots pineapple cottage cheese
10 Glenballyeamon free range eggs
2 tsp vanilla extract or the contents of a fresh vanilla pod
Coconut oil for frying
Fruit, yoghurt, maple syrup, honey & lemon juice for serving.
Heat the pan and allow a teaspoon of coconut oil to melt.
Ladle the mixture into the pan and create the shape and size of pancakes you choose. I would usually make smaller ones and fit four in the pan at once but this time I made large ones so only got one going at a time.
As with regular pancakes, once you start to see bubbles forming in the surface it's time to flip them. They only need a short while once flipped then they can be removed from the pan and placed on a covered plate to keep warm until all of them have been made.
I had mine with full fat Greek-style yoghurt, fresh pineapple, mango, banana and honey but you can put whatever you like on them. The children like making faces with theirs.