Spring Cottage Pancakes

Refined sugar free – Gluten free – Nut free – Grain free – Vegetarian – Lunchbox friendly – Kid approved


SERVES: 12 pancakes


We love a good spring onion pancake… these are not that ha! These are fluffy yet chunky and sweet yet savoury. It really does tickle all of your senses and for some that’s a great thing! You have got to try these.



olive oil

1 cup cottage cheese

3 eggs

1 cup buckwheat flour

5 spring onions, thinly sliced into rings

salt and pepper to taste


  1. Add all ingredients to a mixing bowl and combine thoroughly.
  2. Heat a large frying pan on medium and add a tablespoon of oil.
  3. Dallop tablespoons of the mixture into the frying pan and spread out, to flattened slightly, with the back of a spoon. Leave room to flip.
  4. Allow pancakes to cook on each side for 2-3 minutes or until browned. Remove and drain on paper towel.
  5. Repeat steps 2 – 4 until mixture is all used.

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