14/03/2026
If you like recipes like this one comment ‘BREAKFASTBOWLS’ for my ‘30 Days of Breakfast Bowls’ series in Ebook form! It contains balanced breakfast bowl recipes with full nutrition breakdowns, plant points, 5-a-day guidance, ingredient swaps, and practical tips to help you build satisfying, nourishing breakfasts with ease.
Day 19 of 30 Days of Breakfast Bowls 🥞🍓
These Berry Scrambled Pancakes are a fun twist on classic pancakes where you scramble the batter rather than flip it. This is similar to Kaiserschmarrn but uses cottage cheese and oats in the batter! This creates soft golden bites to serve with creamy Greek yogurt, fresh berries and a drizzle of maple syrup. Perfect for when you want something cosy, filling and packed with protein to start the day right!
518 calories | 33g protein | 8g fibre
Berry Cottage Cheese Scrambled Pancakes
Serves 2
220g cottage cheese
2 large eggs
100g oats
1 tsp baking powder
1 tsp vanilla extract
Coconut oil or butter
Toppings
160g Greek Yogutt - I used Fage 0%
Strawberries
Raspberries
Desiccated coconut
Maple syrup
Mentod
1. Add the cottage cheese, eggs, oats, baking powder and vanilla to a blender or food processor and blend until smooth.
2. Heat a little bit of coconut oil or butter to a pan and pour half the batter into the pan.
3. Let it cook for 30 seconds and then break it apart with spatula.
4. Continue storing until you half small piece and then cook for a couple minutes until they are golden brown.
5. To serve, top with Greek yogurt, berries, desiccated coconut and a little bit of maple syrup.
