Healthy wild blueberry cottage cheese pancakes are a delicious, protein-packed breakfast option. These fluffy, nutrient-rich pancakes feature the natural sweetness of wild blueberries and the creamy goodness of cottage cheese. Perfect for starting your day with a burst of energy, they’re as satisfying as they are nutritious.
Why You’ll Love This Recipe
- High in Protein: Cottage cheese adds a protein boost for sustained energy.
- Naturally Sweetened: Ripe blueberries add natural sweetness without the need for added sugar.
- Fluffy and Delicious: The combination of cottage cheese and eggs ensures a light, airy texture.
- Simple Ingredients: Made with pantry staples and fresh blueberries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese (regular or low-fat)
- Eggs
- Oats (rolled or quick-cooking)
- Baking powder
- Vanilla extract
- Wild blueberries (fresh or frozen)
- Optional: honey or maple syrup for serving
Directions
- In a blender, combine cottage cheese, eggs, oats, baking powder, and vanilla extract. Blend until smooth.
- Gently fold the wild blueberries into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with honey, maple syrup, or additional blueberries on top.
Servings and Timing
- Servings: Makes 8-10 small pancakes (serves 2-3)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Gluten-Free Option: Ensure oats are certified gluten-free.
- Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter.
- Low-Carb Version: Replace oats with almond flour for a lower-carb option.
- Berry Medley: Substitute or combine wild blueberries with raspberries or strawberries.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a toaster oven or microwave for a quick breakfast.
- Freezing: Freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
FAQs
1. Can I use fresh blueberries instead of wild blueberries?
Yes, fresh blueberries work perfectly, though wild blueberries offer a more intense flavor.
2. How can I make this recipe dairy-free?
Use a dairy-free cottage cheese alternative.
3. Can I make the batter ahead of time?
Yes, prepare the batter and store it in the refrigerator for up to 24 hours. Stir before using.
4. What’s the best way to ensure even cooking?
Cook pancakes on medium heat and avoid overcrowding the skillet.
5. Can I skip the blender step?
Blending ensures a smooth batter, but you can mix by hand for a more rustic texture.
6. Are these pancakes suitable for toddlers?
Yes, these pancakes are wholesome and soft, making them toddler-friendly.
7. How do I prevent the pancakes from sticking?
Use a non-stick skillet or griddle and ensure it’s well-greased.
8. Can I add protein powder to the batter?
Yes, add a scoop of protein powder for an extra protein boost. Adjust the liquid if needed.
9. What can I serve with these pancakes?
Serve with Greek yogurt, nut butter, or a side of fresh fruit.
10. Can I use frozen wild blueberries?
Yes, just thaw them slightly and pat dry to avoid excess moisture in the batter.
Conclusion
Healthy wild blueberry cottage cheese pancakes are a tasty, wholesome way to enjoy breakfast or brunch. Packed with protein and bursting with fruity flavor, they’re easy to make and perfect for the whole family. Whether served with syrup, yogurt, or fresh fruit, these pancakes are a delightful start to any day!
Print
Healthy Wild Blueberry Cottage Cheese Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
Description
These Healthy Wild Blueberry Cottage Cheese Pancakes are packed with protein, naturally sweetened, and bursting with juicy wild blueberries. They’re perfect for a nutritious breakfast or a post-workout treat, offering a fluffy texture with a delightful tang from the cottage cheese.
Ingredients
For the Pancakes:
- 1 cup (240 g) cottage cheese (low-fat or full-fat)
- 2 large eggs
- 1/2 cup (60 g) whole wheat flour (or all-purpose flour for a lighter texture)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1/2 cup (75 g) wild blueberries (fresh or frozen, not thawed)
- A pinch of salt
For Cooking:
- 1–2 teaspoons coconut oil, butter, or non-stick spray
For Topping (Optional):
- Extra wild blueberries
- Greek yogurt or whipped cottage cheese
- Maple syrup or honey
- Chopped nuts or granola
Instructions
Prepare the Batter:
- Blend the Wet Ingredients:
- In a medium bowl, whisk together the cottage cheese, eggs, vanilla extract, and honey (if using) until smooth. You can use a blender for an extra creamy batter.
- Mix the Dry Ingredients:
- In a separate bowl, combine the flour, baking powder, cinnamon, and a pinch of salt.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in Blueberries:
- Gently fold in the wild blueberries.
Cook the Pancakes:
- Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to lightly grease the surface.
- Cook the Pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for an additional 1–2 minutes, or until golden brown. Adjust the heat as needed to avoid burning.
Serve:
- Top and Enjoy:
- Stack the pancakes on a plate and top with your favorite toppings like extra wild blueberries, a dollop of Greek yogurt, or a drizzle of maple syrup. Serve warm.
Notes
- Make It Gluten-Free: Replace the flour with oat flour or a gluten-free flour blend.
- Add Protein: Mix a scoop of vanilla protein powder into the batter and adjust the liquid slightly if needed.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster or skillet.