Description
These Blueberry Cottage Cheese Oat Pancakes are a wholesome, protein-packed breakfast option that combines the goodness of oats and cottage cheese with fresh blueberries. The cottage cheese adds creaminess and extra protein, while the oats give these pancakes a hearty texture. Light, fluffy, and naturally sweetened with fruit, they are perfect for a healthy start to your day.
Ingredients
Scale
For the Pancakes:
- 1/2 cup rolled oats (or oat flour)
- 1/2 cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- 1/2 cup milk (or any milk of your choice)
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon honey or maple syrup (optional, for sweetness)
For Serving:
- Maple syrup or honey
- Fresh blueberries (optional)
Instructions
- Blend the oats: In a blender or food processor, pulse the rolled oats until they become a fine oat flour (if you’re using oat flour, skip this step).
- Prepare the pancake batter: In a medium bowl, whisk together the oat flour (or blended oats), cottage cheese, eggs, milk, vanilla extract, baking powder, cinnamon, salt, and honey or maple syrup (if using). Stir until well combined. The batter will be slightly thick, but you can add a little more milk if you prefer thinner pancakes.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour 1/4 cup of batter onto the skillet for each pancake. Add a few blueberries to each pancake (pressing them gently into the batter).
- Flip and cook: Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes on a plate, top with fresh blueberries, and drizzle with maple syrup or honey. You can also add a dollop of Greek yogurt or whipped cream for extra creaminess.
Notes
- You can substitute the cottage cheese with Greek yogurt for a slightly tangier flavor.
- For a dairy-free version, try using a plant-based cottage cheese or non-dairy yogurt and milk.
- If using frozen blueberries, be sure to fold them in gently to avoid turning the batter purple.
- These pancakes are also great with other berries like strawberries, raspberries, or blackberries.
- You can make a batch of these pancakes ahead of time and store them in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 9g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 105mg