Retro Oatflour Pancakes

Ingredients

60 g (2 oz/½ cup) oat flour (see page 48)

4 eggs

225 g (8 oz/1 cup) cottage cheese

½ teaspoon fine sea salt

1 teaspoon vanilla extract

(57g) 60 ml (2 fl oz/¼ cup) melted coconut oil

3 tablespoons natural peanut butter

120 ml (4 fl oz/½ cup) milk (or milk alternative)

strawberry jam and powdered (icing) sugar, to serve (optional)

Directions

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.

Heat a small skillet or griddle (hotplate) 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. Serve warm with strawberry jam and a dusting of powdered sugar, or any other topping you like.

Notes

The millers daughter, page 197