Looking for a new and delicious breakfast or brunch recipe? Try making these yummy cottage cheese blueberry pancakes! They are full of protein, whole grains and filled with healthy whole blueberries.
Fluffy Cottage Cheese Pancakes
Pancakes are one of my favorite things to eat for breakfast. I mean, who doesn’t love a fluffy pancake covered in sticky syrup? It brings back so many happy childhood memories.
The smell of bacon sizzling on the stove, my fork slicing into a thick pack of pancakes… YUM!
I have learned to modify my favorite pancake recipe as I eat healthier. Instead of using gluten-laden all-purpose flour, I created several different variations. All of them are full of gut-healthy ingredients.
These pancakes will fuel your body with essential proteins and still taste fluffy and rich. They are naturally gluten-free and perfectly sweetened with blueberries and earthy cinnamon. If you are ever craving a blueberry muffin, make these instead.
They are crispy and soft, incredibly luxurious, and so good for your health and body!
There are just six simple ingredients in these healthy pancakes. You probably have everything you need in your pantry already.
- Rolled Oats: This provides the bulk of the pancakes and gives your gut fiber. You’ll need 2 1/4 cups.
- Cottage Cheese: This is an excellent source of protein and makes the pancakes deliciously rich. You’ll use 1 cup of full-fat cottage cheese.
- Egg Whites: As you whip them, they will make the panckes lighter and fluffier. You need one cup of egg whites.
- Vanilla: The teaspoon of vanilla will provide a rich flavor for the pancakes.
- Cinnamon: This is the perfect spice to add to pancakes because it brings out the natural sweetness of the blueberries. You’ll use about a teaspoon.
- Blueberries: Use fresh blueberries for the best flavor but you can also use frozen. You will need one cup.
Kitchen Tools Required For These Pancakes
If you have ever made pancakes before, you probably already have the tools you need, here is what I used to make them.
- Mixing Bowl
For measuring, you will need 1 cup, 1/4 cup, and 1 teaspoon.
How To Make Cottage Cheese Pancakes From Scratch
In a blender, mix together all ingredients except blueberries until it is nice and smooth.
Pour the batter into a mixing bowl and then gently stir in the blueberries.
Heat the griddle over medium heat and spray it with nonstick spray.
Add 1/4 cup batter to the griddle. Flip the pancake when it is bubbling and golden brown on the bottom. Repeat until all batter is used up.
Serve warm and enjoy!
Below are some common cottage cheese pancakes questions. If you don’t see the answer you are looking for, please leave a comment at the bottom of this post!
Are these the same things as Russian or German pancakes?
These are very similar to syrniki, which is Russian cottage cheese pancakes. Syrniki is pillowy, soft on the inside, and crispy on the outside. They are a bit thicker and sweeter than my version because I made a few healthy ingredient swaps.
I used oats instead of flour and egg whites instead of baking powder. I didn’t need to add additional sugar because these pancakes are sweet enough with the blueberries.
Are cottage cheese pancakes healthy?
Yes, these cottage cheese pancakes are very good for you. Oatmeal is a fantastic source of fiber, which is beneficial for your gut health. The cottage cheese has lots of protein, which is the building block of muscles.
Blueberries are known as a superfood. They are full of disease-fighting antioxidants, fiber, and immune-boosting vitamin C.
What is a healthy topping for cottage cheese pancakes?
Are these pancakes paleo?
No, since these pancakes are made with oatmeal and cottage cheese, they are not considered paleo. They are nutritious and made with whole foods.
What is the best heat level to cook them at?
Always cook cottage cheese pancakes at medium or even medium-low heat. Do not use high heat!
If the griddle is too hot, the pancakes might burn on the outside while the inside is still undercooked. The secret to crispy pancakes is to cook at low heat and let them cook until you see lots of bubbles on the top.
Wondering if you can use different ingredients? There are a few ways you can.
If you don’t have cottage cheese, you can use farmer’s cheese or even ricotta cheese. Instead of egg whites, you can use aquafaba (the liquid from canned chickpeas).
One of the best substitutes for cinnamon is any spice mixture that includes cinnamon, like pumpkin pie spice.
If you don’t have nonstick spray, I suggest using coconut oil. It is full of healthy fats and will give the pancakes a deliciously crispy exterior!
These pancakes taste the best when they are hot and fresh off the griddle. But, there is a way to store them so you can eat them throughout the week.
Store leftover pancakes in an airtight food storage bag or container in the refrigerator for up to 3 days.
When the pancakes are completely frozen, place them in a freezer-safe resealable food storage bag.
They will stay fresh in the freezer for up to 6 months!
When you are ready to reheat them, use a griddle or place them in the oven at 350F for about 5-10 minutes. It won’t take long for them to heat up.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite healthy pancake recipes. Enjoy!
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 2 1/4 cup rolled oats
- 1 cup cottage cheese
- 1 cup egg whites
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup blueberries
- In a blender, mix together all ingredients except blueberries until smooth.
- Stir in blueberries.
- Heat griddle over medium heat and spray with nonstick spray.
- Add 1/4 cup batter to griddle. Flip when bubbling and golden brown on bottom. Repeat until all batter is used up.
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