OttoChef AI Logo
OttoChef AI
Sign InGet Started
Overnight Cottage Cheese Pancakes with Berry Compote

Overnight Cottage Cheese Pancakes with Berry Compote

Breakfast
Prep Time
15min
Cook Time
30min
Servings
1
Calories
520
Chef's Note

This make-ahead breakfast combines the protein power of cottage cheese with heart-healthy oats for a nutritious start to your day. The batter can be prepared the night before and stored in the refrigerator, making your morning routine much simpler. The berry compote can also be made in advance and reheated. For a smoother pancake texture, blend the batter ingredients in a blender before refrigerating overnight.

Tags
make-ahead
overnight
cottage cheese
oats
berries
simple
protein-rich
meal prep
easy breakfast
no flour
Ingredients

  • 1/2 cup cottage cheese

  • 1/3 cup rolled oats

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon honey

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon cinnamon

  • 1 pinch salt

  • 1 cup frozen mixed berries

  • 1 tablespoon maple syrup

  • 1 teaspoon lemon juice

  • 1/2 teaspoon cornstarch

  • 1 tablespoon water

  • 2 teaspoon coconut oil

  • 2 tablespoon yogurt

Instructions
  • 1

    The night before: In a blender or food processor, combine cottage cheese, rolled oats, egg, vanilla extract, honey, baking powder, cinnamon, and salt. Pulse until well combined but still slightly textured.

  • 2

    Transfer the batter to an airtight container and refrigerate overnight to allow the oats to soften and flavors to develop.

  • 3

    In the morning, prepare the berry compote: Add frozen berries, maple syrup, and lemon juice to a small saucepan over medium heat.

  • 4

    Bring to a simmer and cook for about 5 minutes until berries begin to break down and release their juices.

  • 5

    In a small bowl, mix cornstarch with water to create a slurry, then stir into the simmering berry mixture.

  • 6

    Continue to cook for another 2-3 minutes until the compote thickens slightly. Remove from heat and set aside.

  • 7

    Heat a non-stick skillet over medium heat and add 1 teaspoon of coconut oil.

  • 8

    Remove the pancake batter from the refrigerator and stir briefly. If it seems too thick, add a tablespoon of water to thin it slightly.

  • 9

    Using a 1/4 cup measure, pour batter onto the hot skillet to form pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

  • 10

    Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Add remaining coconut oil as needed for subsequent batches.

  • 11

    To serve, stack the pancakes on a plate, top with the warm berry compote and a dollop of yogurt.

Nutrition Information (per serving)
520
Calories
22g
Protein
58g
Carbs
22g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!