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Fluffy High-Protein Cottage Cheese Blueberry Pancakes

high-protein cottage cheese blueberry pancakes - featured image
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These fluffy high-protein cottage cheese blueberry pancakes are light, airy, and packed with protein, making them a perfect guilt-free breakfast option for weight loss and busy mornings.

Ingredients

Scale
  • 1 cup (225g) cottage cheese, full-fat or low-fat
  • 3 large eggs, room temperature
  • ¾ cup (75g) rolled oats, ground into oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (optional)
  • ½ cup (75g) fresh or frozen blueberries
  • Pinch of salt
  • Cooking oil or butter for the pan (neutral oil like avocado or light olive oil recommended)

Instructions

  1. Prepare the oat flour by pulsing ¾ cup (75g) rolled oats in a blender or food processor until fine flour forms, about 30 seconds. Set aside.
  2. In the blender, combine 1 cup (225g) cottage cheese and 3 large eggs. Blend until smooth and creamy, about 45 seconds.
  3. Add oat flour, 1 teaspoon baking powder, a pinch of salt, and 1 teaspoon vanilla extract to the blender. Blend for 20-30 seconds until well combined.
  4. Add 1 tablespoon maple syrup or honey if desired and blend briefly to mix.
  5. Transfer batter to a bowl and gently fold in ½ cup (75g) blueberries with a spatula, being careful not to burst them.
  6. Heat a non-stick skillet over medium heat and lightly brush with oil or melted butter. The pan should be hot enough to sizzle when batter is added but not smoking.
  7. Pour ¼ cup (60 ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook the other side for another 2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a plate and keep warm in a low oven (200°F/95°C) while cooking the rest.
  10. Serve immediately with your favorite toppings.

Notes

Use room temperature eggs for better batter texture. Let batter rest 5 minutes before cooking to hydrate oat flour. Adjust batter thickness with milk or water if needed. Avoid overmixing to keep pancakes tender. Frozen blueberries can be used but fold gently and cook slightly longer.

Nutrition

Keywords: high-protein pancakes, cottage cheese pancakes, blueberry pancakes, healthy breakfast, weight loss pancakes, gluten-free pancakes, easy pancakes

Find it online: https://sparklechew.com/fluffy-high-protein-cottage-cheese-blueberry-pancakes-easy-recipe-for-weight-loss/