Cottage cheese pancakes with blueberry jam

pancakes
100 ml | milk |
100 g | cottage cheese |
2 | eggs |
50 g | oats |
1 tsp | baking powder |
1 tsp | SteviaSweet Crystal |
1/4 tsp | salt |
Butter for the pan | |
jam
250 g | blueberries |
50 ml | water |
1 tbsp | lemon juice |
60 g | SteviaSweet Crystal |
1 tsp | pectin |
1/4 tsp | cardamom |
Preparation
Start by preparing the jam. Mix the SteviaSweet Crystal and pectin together to prevent the pectin from clumping. Place all the ingredients for the jam in a pan and bring to the boil on medium heat. Simmer for 10-15 minutes, stirring occasionally. Take the jam off the heat and leave to cool while you make the pancakes. The jam will keep in the fridge for around a week.
Place the ingredients for the pancakes in a bowl and blend with a hand mixer. Cook thin pancakes over medium heat and serve with the blueberry jam.
Nutritional information per portion
53 | kcal |
224 | kJ |
3 | Protein in g |
5.5 | Carbohydrates in g |
2 | Fat in g |