Ingredients
- oats 160.0 g
- Cottage Cheese (2% Fat) 240.0 g
- whole eggs 200.0 g
- baking powder 2.0 tsp
- ground cinnamon 1.0 tsp
- vanilla extract 5.0 ml
- table salt 0.25 tsp
- unsalted butter 15.0 g
- passion fruit 100.0 g
- maple syrup 60.0 g
Cooking Instructions
Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.