High Protein Blueberry Pancakes

High Protein Blueberry Pancakes

These high protein blueberry pancakes are made in the blender with rolled oats, cottage cheese, and egg whites. There's no flour or added sugar in the batter, just juicy blueberries and cinnamon.

Course Breakfast, gluten-free, healthy breakfast, pancakes

Cuisine American

Keyword blueberry protein pancakes, cottage cheese blueberry pancakes, cottage cheese pancakes, high protein blueberry pancakes, protein pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 94kcal

Author Erin Antoniak

Ingredients

2 ¼ cup rolled oats
1 cup cottage cheese
1 cup egg whites
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup blueberries

Instructions

In a blender, mix together rolled oats (2 ¼ cups), cottage cheese (1 cup), egg whites (1 cup), vanilla (1 tsp), and cinnamon (1 tsp) until smooth.
Pour the batter into a bowl and gently stir in the blueberries (1 cup).
Heat a griddle over medium heat and spray with nonstick spray.
Add batter (¼ cup per pancake) to the griddle. Flip when bubbling on top and golden brown on the bottom. Repeat until all the batter is used up.

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.

Nutrition