Monday mornings be like these eggless oatmeal cottage cheese pancakes with mango yogurt. Because it’s mango season and we are trying to eat healthy pancakes so that we can have them more often.
I love starting Mondays with a big breakfast. It makes me feel like the whole week is going to go well. It’s my way of warding off Monday blues. Because while I’m a food blogger person who sits around in my pyjamas all day, and sometimes mixes up the days, I feel it too. I have Denver to help me keep track. I know it’s Monday when he gets up before me and bustles around while I’m still trying to catch a few winks and pretend like it’s still Sunday.
This Monday started off on a healthy Oatmeal Cottage Cheese Pancakes note. Eggless Oatmeal cottage cheese pancakes to be specific served with my favorite fruit of the season – mangoes. It was an experiment that worked, for once. And I didn’t have to go through a hundred and six rounds of testing like I did with my eggless carrot cake recipe, which you all loved BTW so thank you *gushing*.
I was purposeful about making these pancakes for the blog because I realised last week that I don’t have a single pancake recipe for you guys and that had to be corrected pronto.
But I didn’t want to give you flour laden pancakes that you’ll feel guilty about eating afterwards. And oatmeal is amazing because it just does so well in things like pancakes and dosas. I have an Oats Dosa recipe that I have been saving for later for all you dosa and coconut chutney lovers. The cottage cheese makes these pancakes light and fluffy and gives you protein to make you strong
These pancakes are healthy and really light and fluffy and don’t taste like they were made of oats. Nobody will tell the difference and it can be our little secret. I topped mine with lots of hung curd (you can use greek yogurt) whipped with a little vanilla extract and sliced mangoes. Because mangoes are short lived and we should make the most of them while they are around.
Before you go off to try these out, I have to tell you that these are a little tricky to flip. They don’t cook all the way through right in the beginning like regular flour pancakes so don’t be surprised if they are a little wiggly and not flawless when you flip them. Just slide your spatula all the way underneath, be confident and flip like a boss. You’ll get the hang of it around the second or third one.
Get the recipe for the fluffiest gluten free oatmeal cottage cheese pancakes and you won’t be able to tell that they are also eggless! Topped with mango yogurt and mixed nuts.
- 3/4 cup Oatmeal (Instant)
- 1 cup Paneer ((Cottage Cheese))
- 1/2 cup Milk
- 2 tablespoons Honey
- 1 teaspoon Vanilla Extract
- A pinch salt (of)
- 1 teaspoon Baking Powder
- 1 tablespoon Butter
- Hung Curd (, Mangoes and Mixed Seeds for topping)
- In a blender, blend together oats, cottage cheese (paneer), milk, honey, vanilla extract and salt.
- Pour out the oat mixture into a bowl and whisk in baking powder. You’ll see the mixture starting to expand slightly. At this stage, stop mixing so that the air bubbles don’t escape.
- Heat a nonstick skillet or pan. Brush the pan with butter and pour 1/2 cup mixture on the pan. I have a large pan, and can usually make 3-4 pancakes on the same pan, but you can do this one by one.
- Cover the pan and cook for 2 minutes on medium high heat till the base is set. Carefully flip the pancake and cook the other side for 2 minutes or so till the pancake is cooked from the middle. You’ll be able to tell by gently pressing the pancake in the middle.
- Repeat for the rest of the mixture. For the topping, whisk a few drops of vanilla extract into the yogurt if you like or use plain. Top the pancakes with some yogurt, mangoes, your favorite granola and a few mixed seeds for added crunch.