Description
These fluffy and nutritious pancakes are made with cottage cheese and wild blueberries, providing a boost of protein and antioxidants. They’re perfect for a healthy breakfast or brunch. The combination of tangy cottage cheese and sweet blueberries adds a delicious twist to your traditional pancake recipe, making them both filling and satisfying.
Ingredients
Units
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup whole wheat flour
- 1/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1/4 cup milk (any type: dairy or plant-based)
- 1/2 cup wild blueberries (fresh or frozen)
- Pinch of salt
- Cooking spray or butter for greasing the pan
Instructions
- In a large bowl, whisk together the cottage cheese, eggs, and vanilla extract until well combined.
- Stir in the honey or maple syrup, if using, and milk. Mix until smooth.
- In a separate bowl, combine the whole wheat flour, rolled oats, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the wild blueberries.
- Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of the pancake batter onto the hot pan for each pancake.
- Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.
- Flip and cook the other side for an additional 2 minutes, until golden brown and fully cooked through.
- Serve warm with your choice of toppings, such as extra blueberries, honey, or a dollop of Greek yogurt.
Notes
- For extra protein, add a tablespoon of chia seeds or ground flaxseeds to the batter.
- These pancakes freeze well. Let them cool completely, then freeze in a single layer. Reheat in a toaster or microwave for a quick breakfast.