Name: Blueberry Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 eggs (I don’t recommend flax eggs here); 1 ½ cups cottage cheese; 3 tablespoons pure maple syrup, plus more for serving; 1 teaspoon vanilla extract; 1 cup gluten-free all purpose flour or regular flour***; ½ tablespoon baking powder; 2/3 cup frozen blueberries (I like the wild blueberries!)

Blueberry Cottage Cheese Pancakes

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These Blueberry Cottage Cheese Pancakes are the best high-protein fluffy stack of blueberry pancakes. Made with gluten-free ingredients and great for an easy, healthy and delicious breakfast idea.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Yield: Makes 10-12 pancakes 1x

Ingredients

Scale

4 eggs (I don’t recommend flax eggs here)
1 ½ cups cottage cheese
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all purpose flour or regular flour***
½ tablespoon baking powder
2/3 cup frozen blueberries (I like the wild blueberries!)

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Instructions

In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined (can also blend badder and that’s how they get blue!)
Mix in the flour and baking powder until combined
Fold in blueberries
Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
Cook for 3-5 minutes on medium/low heat on each side
Remove from heat and enjoy with maple syrup and desired toppings!

Notes

*Store leftovers in the fridge for 5 days or freezer for 2 months

Author: Rachel