Cottage Cheese hotcakes

Cottage Cheese hotcakes

 

no count

225g/8oz cottage cheese
170ml/6fl oz skimmed milk
4 eggs, separated
140g/5oz porridge oats
1 tsp baking powder
a pinch salt
couple handfuls blueberries
splenda to taste

Place cottage cheese, milk and egg yolks in a mixing bowl and mix to combine. Put oats, baking powder and salt into a bowl. Add to the cottage cheese mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon. Stir in the blueberries the same way.
4. Spray fry lite on a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don't cook more than three per batch).
5. Cook over low to medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
6. Sprinkle with sweetner.

Could serve with a v.low fat yoghurt.
Or strawberries on top