Description
Wild blueberry cottage cheese pancakes bring protein-packed breakfast magic to morning tables. Fluffy, nutritious, and simple to prepare, these pancakes offer delicious wellness in every satisfying bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 grams) cottage cheese
- 2 large eggs
- ½ cup (60 grams) whole wheat flour
- ½ cup (75 grams) wild blueberries
Dry Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 pinch salt
Flavor and Sweetening Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
Cooking and Topping Ingredients:
- 12 teaspoons coconut oil, butter, or non-stick spray
Optional Toppings:
- Extra wild blueberries
- Greek yogurt or whipped cottage cheese
- Maple syrup or honey
- Chopped nuts or granola
Instructions
- Whisk cottage cheese, eggs, vanilla extract, and honey in a medium bowl until achieving a silky, uniform consistency, utilizing a blender for enhanced smoothness if desired.
- Sift flour, baking powder, cinnamon, and salt into a separate bowl, ensuring even distribution of dry ingredients.
- Gradually incorporate dry mixture into wet ingredients, using delicate folding techniques to prevent overmixing and maintain a light, airy batter texture.
- Tenderly integrate wild blueberries into the pancake mixture, dispersing them evenly to guarantee a balanced berry presence in each pancake.
- Heat a non-stick skillet or griddle over medium-low temperature, lightly coating with cooking spray or a thin layer of butter to prevent sticking.
- Pour small portions of batter onto the heated surface, allowing approximately 3-4 inches diameter for each pancake, creating uniform circular shapes.
- Cook pancakes until small bubbles form on the surface and edges appear slightly dry, typically 2-3 minutes, then carefully flip and cook the opposite side until golden brown.
- Transfer cooked pancakes to a warm plate, repeating the cooking process with remaining batter, maintaining consistent heat and pancake size.
- Serve immediately, optionally garnishing with additional fresh wild blueberries, a drizzle of honey, or a light dusting of cinnamon for enhanced flavor and presentation.
Notes
- Swap cottage cheese for silken tofu to create a vegan-friendly version that maintains creamy texture and protein content.
- Use gluten-free flour blend as a direct substitute to make these pancakes suitable for those with wheat sensitivities.
- Freeze extra wild blueberries beforehand to intensify their natural sweetness and prevent color bleeding into batter during mixing.
- Consider separating egg whites and whipping them separately to achieve extra fluffy, lighter pancake texture that melts in your mouth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 180 mg