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–+ servings
cottage cheese blueberry pancakes
Erin Antoniak

Cottage Cheese Blueberry Pancakes

4.88 from 8 votes
Looking for a new and delicious breakfast or brunch recipe? Try making these yummy cottage cheese pancakes! They are full of protein, whole grains and filled with healthy whole blueberries.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pancakes
Course: Breakfast, gluten-free, healthy breakfast, pancakes
Cuisine: American
Calories: 94
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/4 cup rolled oats
  • 1 cup cottage cheese
  • 1 cup egg whites
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup blueberries

Method
 

  1. In a blender, mix together all ingredients except blueberries until smooth.
  2. Stir in blueberries.
  3. Heat griddle over medium heat and spray with nonstick spray.
  4. Add 1/4 cup batter to griddle. Flip when bubbling and golden brown on bottom. Repeat until all batter is used up.

Nutrition

Calories: 94kcalCarbohydrates: 13gProtein: 6gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 90mgPotassium: 117mgFiber: 2gSugar: 2gVitamin A: 32IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Notes

  • Stir Blueberries In By Hand: After blending the batter smooth, pour it into a bowl and gently stir in the blueberries by hand rather than blending them — this keeps them whole and bursting in every bite.
  • Low and Slow Is the Secret: Cook these pancakes over medium or even medium-low heat. If the griddle gets too hot, the outside will burn before the inside is cooked through. Look for bubbles and a golden bottom before flipping.
  • Use Full-Fat Cottage Cheese: Reaching for the full-fat cottage cheese makes for richer, more satisfying pancakes, and it keeps them from being too thin or flat.

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