Fluffy Cottage Cheese Blueberry Pancakes
Start your morning with these protein-packed, fluffy Cottage Cheese Blueberry Pancakes! With creamy cottage cheese, juicy blueberries, and wholesome ingredients, these pancakes are a delicious source of protein, fiber, and essential nutrients. If you use oat flour, they are naturally gluten-free.
The cottage cheese adds a rich, slightly tangy flavor while keeping the pancakes moist and tender. Whether you’re looking for a healthy breakfast, a post-workout meal, or a delicious way to enjoy pancakes, this recipe is a must-try!
Why You’ll Love This Recipe
High in Protein: Cottage cheese + eggs = a protein-packed breakfast.
Fluffy & Moist: Cottage cheese keeps them soft and rich.
Naturally Sweetened: No refined sugar needed!
Customizable: This recipe is your canvas. Experiment with different flours or add-ins like nuts or chocolate chips to create your unique version of these delicious pancakes.
Perfect for Meal Prep: Make these pancakes ahead of time to take the stress out of busy mornings. Store them in the fridge or freezer, and you’ll always have a nutritious breakfast ready.
Pro Tips for Perfect Pancakes
Blend for a Smooth Batter: Cottage cheese blends into a creamy texture.
Don’t Overmix Blueberries: Fold them gently to prevent them from bursting.
Use Medium Heat: Cooking too hot can burn the outside before the inside is done.
Make It Dairy-Free: Use plant-based cottage cheese and almond milk.
Make Ahead & Freeze: Stack between parchment paper and freeze for up to 3 months.
Serving Suggestions
With Whipped Cream & Berries: A decadent touch!
With Peanut Butter & Bananas: A high-protein, energy-packed breakfast.
With Lemon Zest & Honey: A bright and refreshing flavor twist.
Storing & Reheating
Storing:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
- Microwave: Heat in 30-second bursts until warm.
- Toaster: Toast lightly for a crispy exterior.
- Stovetop: Reheat on a pan over low heat for 1-2 minutes per side.
Freezing:
- Place cooled pancakes in a ziplock bag, separating layers with parchment paper.
- Freeze for up to 3 months.
FAQs About Cottage Cheese Blueberry Pancakes
1. Can I Make These Without a Blender?
Yes! Mash the cottage cheese with a fork and whisk all ingredients together. The texture will be slightly chunkier but still delicious.
2. Can I Use Whole Wheat Flour Instead of Oat Flour?
Yes, but the pancakes will be denser. Oat flour keeps them light and fluffy.
3. Can I Make These Vegan?
You can try using vegan cottage cheese & flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
4. Can I Use Frozen Blueberries?
Yes! Just rinse and pat dry before adding them to prevent the batter from turning purple.
5. Are These Pancakes Kid-Friendly?
Absolutely! They are naturally sweet and packed with protein, making them an excellent breakfast for kids.
Conclusion
These Cottage Cheese Blueberry Pancakes are a breakfast option that combines cottage cheese’s delicious, high-protein, rich creaminess with the natural sweetness of blueberries. Not only are they high in protein, making them a filling choice to energize your morning, but they are also incredibly easy to prepare. You can enjoy these pancakes fresh off the skillet, or if you prefer, you can make a batch to keep in the freezer for a quick meal later on. Reheat them as needed, and they’ll be just as delicious as when they were first made. Whether you serve them with a drizzle of maple syrup, a dollop of yogurt, or a scattering of extra blueberries, these pancakes will brighten your morning and satisfy your hunger!
Cottage Cheese Blueberry Pancakes
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup oat flour
- 1 teaspoon baking powder
- ½ cup fresh or frozen blueberries
- ¼ cup milk
- 2 tablespoons hemp hearts
- Butter or oil for cooking
Instructions
Prepare the Batter:
- Combine the cottage cheese, eggs, oat flour, baking powder, and milk in a blender and blend until smooth.
Incorporate Blueberries and Hemp Hearts:
- Transfer the batter to a mixing bowl.
- Gently fold in the blueberries and hemp hearts until evenly distributed.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges appear set for approximately 2-3 minutes.
- Flip the pancake and cook for 1-2 minutes, until golden brown.
Serve:
- Serve warm with your favorite toppings, such as additional fresh blueberries, a sprinkle of hemp hearts, and a drizzle of maple syrup.