TRAINAI RECIPE · BREAKFAST
Peach Cottage Cheese Pancakes
Cook small pancakes over medium-low heat so their centers set before the outside darkens.
- Prep
- 10 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 120 g low-fat cottage cheese
- 50 g egg without shell (50 g is about 1 large egg)
- 40 g rolled oats, dry
- 130 g peach, stone removed
- 4 g olive oil
- 2 g baking powder
- 1 g ground cinnamon
Ingredient notes
Vegetarian ingredients.
Contains: milk, egg, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Blend cottage cheese, egg, oats, baking powder and cinnamon to make a thick batter. Rest for 5 minutes. Slice the peach.
- Brush a nonstick pan with a little of the measured oil over medium-low heat. Spoon in small pancakes, using the oil across the batch.
- Cook 3–4 minutes per side until golden and set through the center; the egg batter should reach 71°C / 160°F. Serve with sliced peach.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
