High-Protein Blueberry Cottage Cheese Pancakes
Nutrition per serving
Ingredients
- 250g low-fat cottage cheese
- 3 large eggs
- 120g rolled oats (blended into flour)
- 2 tbsp honey or maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch of salt
- 150g fresh blueberries
- 1 tsp coconut oil, for cooking
- 100g Greek yogurt, to serve
- Extra fresh blueberries, to serve
Instructions
Add the rolled oats to a blender and blitz into a fine flour, about 30 seconds.
Add the cottage cheese, eggs, honey, vanilla, baking powder, cinnamon and salt to the blender and blend until smooth.
Pour the batter into a bowl and gently fold in the blueberries. Rest the batter for 5 minutes to thicken.
Heat a non-stick pan over medium heat and brush lightly with coconut oil.
Pour 3 tablespoons of batter per pancake into the pan. Cook 2 to 3 minutes until bubbles form on the surface.
Flip and cook 1 to 2 minutes more, until golden on both sides. Repeat with remaining batter.
Stack the pancakes, top with Greek yogurt and extra blueberries, and serve warm.
These fluffy cottage cheese pancakes turn a humble tub of cottage cheese into a golden, protein-packed breakfast worth waking up for. Rolled oats blended into flour keep them naturally gluten-free, while juicy blueberries burst in every bite. Each serving delivers 19 grams of protein, so they keep you full all morning.
