Cottage Cheese and Oat Flour Blueberry Pancakes

cottage cheese and oat flour blueberry pancakes
SerVING SIZE: 6 pancakes

High protein blueberry pancakes made with cottage cheese and oat flour are fluffy, filling, and packed with nutrients. They make a great breakfast for two, balancing sweetness with a boost of protein.

Ingredients

  • ½ cup cottage cheese
  • ½ cup oat flour
  • 2 large eggs
  • 1 tbsp maple syrup or honey (optional)
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • ½ cup fresh or frozen blueberries
  • Butter or oil for cooking

Instructions

  1. In a blender or food processor, combine cottage cheese, eggs, oat flour, maple syrup, baking powder, vanilla, and salt. Blend until smooth.
  2. Gently fold in the blueberries.
  3. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
  4. Pour about ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes until bubbles form on top and the edges look set.
  5. Flip and cook for another 1–2 minutes until golden and cooked through.
  6. Serve warm with extra blueberries, nut butter, or syrup.

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