Savoury oat and spinach pancakes with cottage cheese

Ingredients

For 1 serving

• Rolled oats40 g
• Egg whites120 g
• Eggs1
• Spinach80 g
• Low-fat cottage cheese100 g
• Cherry tomatoes100 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and drain the spinach well. Put it in the blender with the oats, egg whites, egg and a pinch of salt and blend for 1 minute, until the batter is smooth and green; leave it for 5 minutes so the oats thicken it.
2. Meanwhile wash the cherry tomatoes and halve them.
3. Grease a non-stick pan with a film of extra virgin olive oil and heat it over medium heat. Pour in a small ladle of batter per pancake and cook for 2 minutes, until bubbles appear on top and the edges set; flip and cook for another 2 minutes, until golden. Make 4 pancakes this way.
4. Serve the hot pancakes with the cottage cheese, the cherry tomatoes and a grind of black pepper.