Description
These blueberry cottage cheese pancakes are light, protein-packed, and naturally sweetened—perfect for a healthy breakfast or post-workout meal. Try the flourless version for a low-carb option.
Ingredients
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1 cup cottage cheese (small curd)
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1 ripe banana, mashed
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2 large eggs
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½ cup rolled oats (or skip for flourless)
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1 tsp vanilla extract
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½ tsp cinnamon
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½ tsp baking powder
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Pinch of salt
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½ cup fresh or frozen blueberries
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Optional: lemon zest, chopped nuts, chocolate chips
Instructions
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Blend cottage cheese, banana, eggs, oats (if using), vanilla, cinnamon, baking powder, and salt until smooth.
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Gently fold in blueberries.
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Heat a skillet over medium heat and lightly grease.
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Pour ¼ cup of batter per pancake.
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Cook 2–3 minutes per side until golden brown.
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Serve warm with desired toppings.
Notes
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Make it flourless by omitting oats and increasing banana slightly.
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Add lemon zest for a refreshing flavor.
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Store leftovers in fridge for up to 3 days or freeze individually.
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Reheat in toaster or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: BREAKFAST
- Method: PAN FRYING
- Cuisine: Fusion
Nutrition
- Serving Size: 2 pancakes
- Calories: 185
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 110mg