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–+ servings
Wild Blueberry Cottage Cheese Pancakes

Fluffy Wild Blueberry Cottage Cheese Pancakes for Happy Mornings

These Wild Blueberry Cottage Cheese Pancakes are a fun and protein-packed breakfast option perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup cottage cheese can substitute with Greek yogurt or dairy-free yogurt if desired
  • 1 cup rolled oats ensure they are gluten-free if necessary
  • 2 large eggs use flax eggs for a vegan option
  • 1 cup wild blueberries fresh or frozen can be used
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 0.5 teaspoon cinnamon adjust according to your preference
  • a pinch salt to balance sweetness

Equipment

  • Blender
  • Non-stick skillet
  • mixing bowl
  • spatula
  • Measuring cup

Method
 

Step-by-Step Instructions for Wild Blueberry Cottage Cheese Pancakes
  1. In a blender, combine cottage cheese, rolled oats, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt. Blend until smooth and creamy.
  2. Pour the batter into a mixing bowl and gently fold in the wild blueberries.
  3. Preheat a non-stick skillet over medium heat for about 3 minutes, lightly grease it with cooking spray or butter.
  4. Spoon out ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, about 2 minutes more.
  5. Stack pancakes on a plate and serve with extra blueberries, maple syrup, or yogurt.

Nutrition

Serving: 1pancakeCalories: 130kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Don’t overmix the batter to keep the blueberries intact. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

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