Looking for a pancake recipe with a little extra goodness? These fluffy berry pancakes combine creamy cottage cheese with juicy raspberries and blueberries for a delicious breakfast or brunch treat. They’re lightly sweetened with coconut sugar, wonderfully soft inside and golden on the outside – and just as lovely served warm as they are cooled. Perfect for a weekend breakfast when you want something a little special without spending ages in the kitchen!
Makes 8
Ingredients:
1 cup (200g) cottage cheese
2 eggs
2 Tbsp coconut sugar
2 Tbsp coconut oil, melted
⅓ cup (80ml) coconut milk, carton
1⅓ cup (160g) wheat flour
2 tsp baking powder
Around 24 raspberries
Around 32 blueberries
Method:
Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
Mix in the flour and baking powder until a smooth mass forms.
Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
Flip over and cook for another 2-2.5 minutes until browned on the other side. Serve hot or cold.