Description
Fluffy and protein-packed Blueberry Cottage Cheese Pancakes made with wholesome ingredients for a delicious, healthy breakfast. Naturally sweet, filling, and bursting with juicy blueberries!
Ingredients
1 cup cottage cheese (small curd)
2 large eggs
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
½ cup rolled oats
½ teaspoon baking powder
¼ teaspoon salt
½ cup fresh or frozen blueberries
Butter or oil for cooking
Instructions
1. In a blender, combine cottage cheese, eggs, honey, vanilla, oats, baking powder, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Fold in the blueberries gently with a spatula.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter per pancake onto the skillet.
6. Cook for 2–3 minutes, until bubbles form on the surface and edges begin to set.
7. Flip and cook another 1–2 minutes, until golden and cooked through.
8. Serve warm with extra blueberries, yogurt, or a drizzle of maple syrup.
Notes
You can use ricotta instead of cottage cheese for a smoother texture.
Add a pinch of lemon zest for a bright flavor.
These pancakes freeze well—reheat in a toaster or microwave.
For extra protein, mix a scoop of vanilla protein powder into the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 260
- Sugar: 10
- Sodium: 320
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
- Cholesterol: 140
Keywords: blueberry cottage cheese pancakes, high protein pancakes, healthy breakfast, low carb pancakes