Blueberry Cottage Cheese Pancakes
Soft and fluffy oat pancakes made with cottage cheese, eggs, milk, and juicy blueberries in an easy blender batter.
Ingredients
- 2 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/2 to 3/4 cup fresh blueberries
- Butter or neutral oil for lightly coating the pan
Instructions
Blend the oats into flour:
- Add the rolled oats, baking powder, baking soda, and salt to a high-speed blender or food processor. Blend for 30–60 seconds, or until the oats become a fine flour.
Make the smooth batter:
- Add the cottage cheese, milk, eggs, maple syrup, and vanilla. Blend until completely smooth, stopping to scrape down the sides as needed.
Fold in the blueberries:
- Transfer the batter to a mixing bowl if desired. Gently fold in the blueberries by hand so they remain whole.
Prepare the griddle:
- Heat a large nonstick griddle or frying pan over medium heat. Lightly coat the surface with butter or neutral oil.
Cook the pancakes:
- Add about 1/4 cup of batter for each pancake. Cook for 2–3 minutes, or until the pancakes begin to puff, bubbles form, and the underside is golden. Flip and cook for another 1–2 minutes until golden and cooked through.
CHEF’S TIP
Blend the oats until very fine for the smoothest pancake texture.
Wipe away cooked blueberry juice between batches if needed so later pancakes do not develop burned spots.
Store cooled pancakes refrigerated for up to 4 days or freeze for up to 3 months.
Wipe away cooked blueberry juice between batches if needed so later pancakes do not develop burned spots.
Store cooled pancakes refrigerated for up to 4 days or freeze for up to 3 months.
CALORIES PER SERVING