What You'll Need
60 g (1/2 cup) oat flour (made from Fresh Rolled Oats or Raw Cracked Oats)
4 eggs
225 g (1 cup) cottage cheese
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
60 ml (1/4 cup) melted coconut oil
3 tablespoons peanut butter
120 ml (1/2 cup) milk (or milk alternative)
strawberry jam and powdered sugar, to serve (optional)
Directions
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To make oat flour, blitz the oats for 60 seconds in a blender at high speed. Take care not to let the flour heat up too much.
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Place all the ingredients, except the jam and powdered sugar, in a blender and blend on high speed until smooth. The batter should be thin like a crepe batter, resulting in a thin pancake with a soft, cheesy center.
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Heat a small skillet or griddle over a medium heat and pour in about 3 tablespoons of batter per pancake. Cook for 1 minute, or until small bubbles begin to form, then flip and cook for another minute.
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Serve warm with strawberry jam and a dusting of powdered sugar, or any other topping you like.
Makes about 24 small pancakes.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).
