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These cottage cheese pancakes are high in protein, fibre, and gluten-free
Course Breakfast, Snack
Cuisine russian
Servings 12 mini pancakes

Equipment

  • 1 Food processor

Ingredients
  

  • 1 cup dry pressed cottage cheese like the MC Dairy brand
  • 1 banana
  • 2 dates
  • 2 eggs
  • 1/2 cup oat flour
  • 1/4 cup yogurt I used Ovino 5% sheep yogurt
  • 1/4 TSP salt
  • 1/4 TSP baking soda
  • avocado cooking spray for frying

Instructions

  • Add all your ingredients, except the oil, into a food processor and blend for about a minute, until smooth
  • Heat a large skillet over medium heat and spray with avocado oil
  • Once the skillet and oil are hot, reduce the temp to low and place 2 TBSP of the batter directly into the skillet. Wait for about 2 minutes before flipping over. You want each side to be a nice golden colour
  • Transfer to a plate and serve with your favorite toppings like sour cream (or more Ovino sheep yogurt), and fruit

Notes

My toddler hates the lumpy texture of cottage cheese but loves this blended pancake version.
Sirniki are a wonderful source of calcium to help support the health of your toddler's bones. This recipe is refined flour free - just grind your large flake oats in a blender to get an inexpensive fibre-rich (and gluten-free) flour. I also made sure to swap out any refined sugar for bananas + dates to give them a natural sweetness. 
These pancakes are great to make in big batches and hold very well in the fridge - for about 5 days when stored in an airtight after cooling completely. For longer storage, they can be frozen for up to 2-3 months, with parchment paper layered between them to prevent sticking. 
I hope your toddler (or you) loves these as much as we do! 
 
Keyword Sirniki
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