Description
Fluffy blueberry cottage cheese pancakes offer a protein-packed breakfast twist that delights weekend mornings. Creamy cheese and juicy berries create a delectable morning treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup cottage cheese
- 1 cup rolled oats
- 2 large eggs
- 1 cup fresh blueberries
Liquid Ingredients:
- 1/2 cup milk (or milk alternative)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients and Seasonings:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cooking Preparation:
- Cooking spray or butter for the skillet
- Additional blueberries for topping
- Additional maple syrup for serving
Instructions
- In a spacious mixing vessel, combine cottage cheese, rolled oats, milk, eggs, maple syrup, vanilla extract, baking powder, and salt. Whisk vigorously until the mixture achieves a uniform, silky consistency.
- Delicately incorporate most of the fresh blueberries into the batter, reserving a handful for garnishing.
- Warm a non-stick skillet or griddle over medium heat (around 350°F). Lightly coat the surface with cooking spray or a thin layer of butter to prevent adherence.
- Using a 1/4 cup measure, gently ladle batter onto the heated surface. Allow pancakes to cook for 3-4 minutes, watching for bubble formation and slightly firming edges.
- With a spatula, carefully flip each pancake. Continue cooking an additional 2-3 minutes until achieving a golden-brown exterior and ensuring complete internal cooking.
- Transfer cooked pancakes to a warm plate, maintaining their temperature while completing the batch.
- Plate the pancakes, decoratively scatter remaining fresh blueberries across the top, and generously drizzle with maple syrup for a delectable finishing touch.
Notes
- Swap cottage cheese with silken tofu or Greek yogurt for a different protein-packed alternative that maintains creamy texture.
- Fold blueberries gently to prevent crushing and distribute them evenly throughout the pancake batter for consistent berry flavor.
- Use frozen blueberries if fresh aren’t available, but don’t thaw them to prevent color bleeding and maintain pancake structure.
- Reduce maple syrup or replace with honey, agave, or stevia for lower-sugar dietary modifications suitable for diabetic or weight-conscious individuals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 230
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 140 mg