Cottage cheese is a fresh soft unripened low calorie but high protein cheese packed full of B vitamins helping support muscle growth and bone health.

Although its origin is uncertain, the term ‘cottage cheese’ became popular in the 19th century when it was made in cottages from the excess milk from butter making. Hence why it was called cottage cheese. Since it is often fermented in the process to help remove the cheese curds from the liquid, it contains good bacteria called probiotics which seems to be a buzz word in the nutrition world of late.

Consumption of cottage cheese was promoted by the US government during WWI in order to save meat for the military. It was still popular in the 1970s and was often mixed with ‘fat burning pineapple’. It was huge on the dieting scene in this era and it was consumed by millions of women. It is featured in my favourite cookbook from Marks and Spencer published in 1972 in lasagne – more than likely because we’d not heard of ricotta back then and it’s a good substitute.

I’ve combined luscious cottage cheese with egg whites, fat burning cinnamon, a touch of vanilla and Flahavans organic jumbo oats to create breakfast pancakes. These fabulous oats are grown and milled in a mill dating back to the 1780s that has been powered by the River Mahon for over 200 years in Kilmacthomas in Co Waterford, Ireland.

Serve with fresh berries, a dollop of skyr or Greek yoghurt and, if feeling naughty, a drizzle of golden syrup. #GlobalApron