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
Units
Scale
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.