Blueberry Cottage Cheese Pancakes

Ingredients

• 0.5 cup All-purpose flour (Spoon and level when measuring)
• 1 tsp Baking powder
• 0.5 tsp Salt (Reduce by half if the cottage cheese is particularly salty)
• 0.75 cup Low-fat cottage cheese (The creator uses 2% cottage cheese)
• 2 Large eggs
• 0.5 tbsp Olive oil (Or use melted butter)
• 0.5 tbsp Vanilla extract
• 1.5 tbsp Maple syrup (For the batter)
• 0.667 cup Blueberries (Wash and thoroughly dry)
• Salted butter (For coating the pan and adding more as needed)
• Maple syrup (Optional, for serving)
• Fresh berries (Optional, for serving)
• Additional pancake toppings (Optional; use as desired)

Steps

1. 1

   Add the all-purpose flour, baking powder, and salt to a large mixing bowl. Whisk thoroughly until the dry ingredients are evenly combined, then set the bowl aside.

2. 2

   Add the cottage cheese, eggs, olive oil or melted butter, vanilla extract, and maple syrup to a small blender. Blend for about 20 seconds, until the mixture is completely smooth with no visible lumps of cottage cheese.

3. 3

   Pour the blended wet mixture into the bowl of dry ingredients. Using a wooden spoon or spatula, gently stir just until a batter forms; avoid overmixing.

4. 4

   Gently fold the washed and thoroughly dried blueberries into the batter so they are distributed without being crushed.

5. 5

   Let the batter rest for 5 minutes while the pan heats. This allows it to thicken, but do not let it sit for longer than 10 minutes.

6. 6

   Heat a nonstick pan over slightly-below-medium heat. Coat the surface with a thin layer of salted butter. Keep the heat moderate: if the pan is too hot, the outside of the pancakes may burn before the centers cook.

7. 7

   Pour approximately ¼ cup of batter into the pan for each pancake, leaving enough space between pancakes so they do not touch.

8. 8

   Cook the pancakes untouched for 3–4 minutes, until the tops have many bubbles and the bottoms are golden brown. Flip carefully and cook for a few more minutes, until the pancakes are golden and cooked through in the centers.

9. 9

   Repeat with the remaining batter, adding another thin layer of butter to the pan as needed between batches.

10. 10

    Serve the pancakes immediately with optional maple syrup, fresh berries, and other toppings as desired.

Notes

The recipe is intended to serve two. The batter should rest for 5 minutes, but no longer than 10 minutes. Cook over slightly-below-medium heat to prevent the outsides from burning before the centers are done.

Nutrition per serving

• breakfast
• pancakes
• high-protein
• vegetarian
• sweet
• stovetop
• easy
• family-friendly