Cottage Cheese Blueberry Protein Pancakes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: High-Protein, Vegetarian, Gluten-Free Option
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- 1 cup rolled oats (or oat flour)
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 cup fresh blueberries
- Non-stick cooking spray or a small amount of butter
Instructions
- Place the cottage cheese, eggs, vanilla extract, maple syrup, rolled oats, protein powder, and baking powder into a high-speed blender. Blend on high for about 30 to 45 seconds until the batter is completely smooth and the oats are fully incorporated.
- Pour the batter from the blender into a medium-sized mixing bowl. Gently fold in the fresh blueberries using a spatula. Be careful not to over-mix, as you want the berries to remain whole so they burst during cooking.
- Place a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small amount of butter. Allow the pan to get hot enough so that a drop of water sizzles upon contact.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Space the pancakes out so they have room to spread. Cook for about 3 minutes, or until small bubbles begin to form on the surface and the edges look set.
- Carefully flip each pancake with a spatula. Cook the other side for another 1 to 2 minutes until it is golden brown and the pancake is cooked through. Repeat with the remaining batter.