Print

Fluffy Cottage Cheese Protein Pancakes Recipe with Easy Fresh Blueberry Syrup

cottage cheese protein pancakes - featured image
Print Recipe

Light, moist, and protein-packed cottage cheese pancakes served with a fresh, tangy blueberry syrup. Perfect for a nourishing and comforting breakfast or brunch.

Ingredients

Scale
  • 1 cup cottage cheese (full-fat or low-fat, small-curd preferred)
  • 3/4 cup old-fashioned rolled oats
  • 3 large eggs (room temperature)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup milk (almond, whole, or oat milk)
  • 1 cup fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons maple syrup or honey

Instructions

  1. Prepare oat flour by pulsing 3/4 cup rolled oats in a blender or food processor until fine, about 30 seconds. Avoid overblending.
  2. Add 1 cup cottage cheese to the oat flour and blend on medium speed for 15-20 seconds until smooth with no large curds.
  3. In a large bowl, whisk 3 large eggs lightly. Stir in 1 teaspoon vanilla extract, 1/4 cup milk, and the blended cottage cheese-oat mixture gently.
  4. Sprinkle in 1 teaspoon baking powder and 1/4 teaspoon salt. Fold in carefully until just incorporated, avoiding overmixing.
  5. Let the batter rest for 5 minutes at room temperature to allow oats to absorb moisture and baking powder to activate.
  6. Make blueberry syrup by combining 1 cup fresh blueberries, 2 tablespoons maple syrup (or honey), and 1 tablespoon fresh lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens slightly, about 7-10 minutes. Remove from heat and set aside.
  7. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
  8. Pour 1/4 cup batter onto the skillet for each pancake. Cook 2-3 minutes until bubbles form on the surface and edges look set. Flip gently and cook another 1-2 minutes until golden brown and cooked through.
  9. Serve pancakes warm, stacked on a plate with warm fresh blueberry syrup spooned over the top. Optionally add extra fresh blueberries or a dollop of yogurt.

Notes

If batter is too thick, add a splash more milk; if too thin, add a tablespoon more oat flour. Cook pancakes on medium heat to avoid burning or drying out. Store leftovers in airtight containers; pancakes keep 3 days refrigerated, syrup up to 7 days. Reheat pancakes gently in toaster or oven to maintain fluffiness.

Nutrition

Keywords: cottage cheese pancakes, protein pancakes, blueberry syrup, healthy breakfast, easy brunch, gluten-free pancakes, high protein breakfast

Find it online: https://elvafood.com/fluffy-cottage-cheese-protein-pancakes-recipe-with-easy-fresh-blueberry-syrup/