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 |
