Made By Emily
Breakfast

Savory Tomato, Basil and Cottage Cheese Pancakes

Savory tomato pancakes with basil and cottage cheese served on a plate.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 to 4 (about 6 small pancakes)
Cuisine: American / Fusion
Course: Breakfast, Brunch, Snack
Calories: 150 per serving

Ingredients

  • 1 cup (225 g) cottage cheese
  • 2 large eggs
  • 1 cup (90 g) rolled oats
  • 1 cup (160 g) finely diced tomatoes, patted dry
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons (8 g) fresh basil, chopped
  • 1/2 teaspoon baking powder
  • Freshly ground black pepper, to taste
  • Olive oil or cooking oil, for the skillet

Instructions

  1. Prepare the tomatoes: Dice the tomatoes finely and lay them on paper towels. Press gently with another paper towel on top to absorb excess moisture. This step prevents watery batter and soggy pancakes.

  2. Make the batter: In a blender or food processor, combine the cottage cheese, eggs, rolled oats, and baking powder. Blend until the mixture forms a thick, somewhat smooth batter—there should still be some texture from the oats.

  3. Mix in the additions: Transfer the batter to a bowl. Gently fold in the dried tomatoes, grated Parmesan, chopped basil, and a few good twists of black pepper. Avoid overmixing to keep the tomatoes intact.

  4. Heat the skillet: Warm a nonstick skillet over medium-low heat. Add a small amount of olive oil, swirling to coat the pan.

  5. Cook the pancakes: Spoon about 2 tablespoons (30 ml) of batter per pancake onto the skillet. Flatten slightly with the back of the spoon for even cooking. Cook for about 3 to 4 minutes on the first side until you see bubbles on the surface and the edges start to set.

  6. Flip and finish: Carefully flip and cook for another 3 to 4 minutes until golden brown and cooked through. If your pancakes brown too quickly, reduce the heat slightly.

  7. Serve warm: These pancakes are best enjoyed right away, while the exterior is crisp and the center still tender.

Recipe Notes

  • Make sure the heat isn’t too high to avoid burning the pancakes before the inside cooks through. Medium-low is ideal.
  • If your batter feels too thick, add a splash of milk to loosen it slightly, but the texture should remain thick enough to hold shape.
  • Use a nonstick pan or a well-seasoned skillet to prevent sticking without excessive oil.
  • Fresh basil is best for vibrant flavor, but if you can only find dried, reduce the amount to 1 teaspoon and add directly to the batter.
  • To get pancakes that are uniform in size, use a small ice cream scoop or tablespoon to measure portions.

Nutrition Estimate

  • Calories: 150
  • Protein: 13 g
  • Carbohydrates: 12 g
  • Fat: 6 g