Cottage cheese pancakes with rhubarb and oat flour
You don't have to deny yourself the pleasure of eating syrniki because of wheat flour in them, as this recipe uses oat flour. To add flavor and juiciness, chopped rhubarb is added. An easy recipe for breakfast with new taste experiences.
Ingredients
- Cottage cheese (9% fat) — 250 g
- Rhubarb — 60 g
- Egg — 1 pc
- Oat flour — 60 g + for breading
- Raisins — 15 g
- Honey — 2 tbsp
- Sunflower oil — 2 tbsp
- Vanilla sugar — 10 g
- Salt — 5 g
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Cooking Instructions!
Prepare all necessary ingredients. Wash and clean the rhubarb stems (removing the tough skin).
Beat an egg in a bowl and add cottage cheese.
Rinse raisins, dry them and add to the cottage cheese. Add honey and 1 pinch of salt.
Add oat flour (60g) and vanilla sugar to the bowl.
Chop the rhubarb stems into small cubes and add to the other ingredients. Mix well.
Let the mixture sit for 15 minutes at room temperature.
In a plate, sprinkle the remaining oat flour. Divide the cottage cheese dough into equal parts with wet hands and form into patties. Coat each patty with flour. I was able to make 6 pieces.
In a pan, heat vegetable oil over medium heat. Place the patties in the pan and reduce the heat to low. Fry the patties until golden brown on both sides, about 5 minutes on each side.
Oatmeal rhubarb cakes are ready. Enjoy your meal!
