You know my feelings about oats. They are far too modest to say so themselves, but how many other foods are wholegrain, low GI and more than usually endowed with cholesterol mopping soluble fibre? And so versatile in the kitchen too. I’m always pleased to find another excuse to include them in my week and hence my delight at having these spinach, cottage cheese and oat pancakes as a new savoury oaty option.
I know some people pooh-pooh cottage cheese but if you buy the normal stuff it’s actually rather nice and creamy. I think it was all the extra low fat cottage cheese (very watery and lumpy) and those strange additions like prawns and pineapple that did for its reputation. That, and all those flavour free, soul-destroying diets of the 1970s and 1980s. But if you’re still sceptical about the merits of cottage cheese then give this Baked cottage cheese french toast with a courgette and corn salsa a whirl as a stepping stone to moving on to these pancakes (honestly, I dare you not to like them).
Those savoury oat, spinach and cottage cheese pancakes combine both of these ingredients and are literally a case of blitz and cook. Credit where it’s due to the awesome Shauna for spotting the sheer simplicity of this recipe. We like these as brunch and making a savoury twist on the original fruity recipe makes it really easy to fit in some extra portions of fruit and veg alongside the pancakes (today a heap of salad leaves and some roast cherry tomatoes).
People with problems absorbing lactose be aware that cottage cheese has much more lactose in it than hard cheeses.
Recipe for Spinach, cottage cheese and oat pancakes
Serves 2 (makes 4 large pancakes)
50g rolled oats
100g cottage cheese
2 tbsp parmesan cheese, grated
3 large handfuls fresh Spinach
2 tbsp olive oil (to cook)
Wilt the spinach. I do this by putting the spinach in a lidded saucepan with a splash of hot water. Heat the spinach for one minute and remove from the heat, leaving the lid on. Leave the spinach for 5 minutes by which time it will have wilted fully.
Remove the spinach from the pan and give it a good squeeze to get rid of the excess water.
Put the spinach, oats, eggs, cottage cheese, parmesan and a good grinding of black pepper in a food processor and blitz to a smooth texture.
Heat 1 tbsp of the olive oil in a non stick pan over a medium heat. Put in 2 separate ladles of pancake mix to make the first two pancakes. Cook for about 2 minutes until golden on the bottom and puffing up a bit on top.
Flip the pancake over and cook for another 2 minutes on the other side.
Remove the first two pancakes and keep them warm while you cook the next two, adding the second tablespoon of olive oil if needed.