Sometimes you just need a big pile of fluffy pancakes and these healthy wild blueberry cottage cheese pancakes will fill your belly but not your waistline.
Growing up I was pretty die hard french toast. My Uncle Richard taught me to do maple syrup, homemade of course, and then a dusting of powdered sugar which is probably why I ended up with a few cavities but I forgive him. 😉 Once Cade and I got married we started experimenting with breakfast recipes and ended up with our Saturday morning hot breakfast tradition.
Most often it’s crepes, Cade’s nutella crepes to be exact but we also love our melt in your mouth buttermilk pancakes recipe that you’ll see by the comments, it’s the best in the entire world. Seriously.
The problem is, I don’t want to always be packing in the calories with heavier breakfasts so with all of this cottage cheese pancake craze I set out to make a healthier pancake. I can’t even describe sinking your teeth into these pancakes and finding little pockets of fresh blueberries. It’s a taste that can’t be beat!
Ingredients for Cottage Cheese Pancakes
I know when you hear the word “pancakes” you don’t think healthy breakfast, but these pancakes use a couple of different ingredients to make them a healthier choice that traditional pancakes. One pancake is only 16 carbohydrates and 3g of fat with 7g of protein (see the recipe card for the complete nutrition facts). Here is what you will need:
- Old Fashioned Oats: We will blend this up to make oat flour which is higher in fiber, vitamins and mineral than all purpose flour.
- Cottage Cheese: We chose to use the low fat cottage cheese and don’t notice any difference in flavor at all. It’s got great protein!
- Vanilla Extract: adds flavor
- Sugar: adds some sweetness
- Eggs : gives the pancakes structure and rise and using more egg whites keeps the protein high while calories are lower
- Baking Powder: gives the pancakes their fluffiness
- Salt: enhances all the flavors
- Wild Blueberries: Depending on the season, you can use fresh or frozen blueberries. Obviously fresh is preferred but sometimes it’s just not feasible. Wild berries take it from delicious to farm-to-table fresh deliciousness!
The measurements for all the ingredients can be found in the recipe card at the end of the post.
How to Make Blueberry Cottage Cheese Pancakes
This pancake recipe is easy and we make most of the recipe in a blender. Here are steps:
- Pulse: Place the oats in a blender or food processor and pulse into fine flour.
- Combine: Add the rest of the ingredients .
- Fold: Fold in the blueberries.
- Preheat: Heat a griddle over medium heat and spray with nonstick spray.
- Cook: Scoop the pancake batter onto the pan and cook on the first side until bubbles start appearing on the top of the pancakes then flip and cook until golden on the second side.
- Serve: Serve them hot with maple syrup.
You can also find all these instructions in the recipe card at the end of the post. Keep scrolling for all the details!
Toppings for Pancakes
If you’re trying to keep these healthy, you probably want to go easy on the toppings or use more cottage cheese and fresh blueberries on the top. If you aren’t counting calories, then we have several yummy syrup recipes to try:
And of course you can never go wrong with some whipped cream on top!
Can I Use Something Other Than Blueberries?
Yes! This recipe works great with other add-ins. If you want to stick with fruit, fresh raspberries, strawberries or bananas would all be delicious. You can also add chocolate chips or peanut butter chips.
What to Serve with Blueberry Cottage Cheese Pancakes
If you’re like me, you like something savory to balance out all the sweetness of pancakes. Serve these pancakes with a side of bacon, sausage or some fluffy scrambled eggs.
Storing and Reheating
Pancakes can be stored in the refrigerator for 3-5 days in an airtight container. They also do really well in the freezer. They will keep for up to 3 months.
Reheat in a 350 degree oven. Cover lightly with foil to reheat. If I’m in a hurry, I like to reheat them in a toaster.
Watch This Recipe Be Made…
Start your day off right with these delicious and nutritious wild blueberry cottage cheese pancakes. Packed with protein and antioxidants, these pancakes are a perfect breakfast option for a healthy lifestyle.
More PANCAKES Recipes:
Description
Sometimes you just need a big pile of pancakes and these healthy wild blueberry cottage cheese pancakes will fill your belly but not your waistline.
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In a blender, pulse the oats until they are a fine flour, it should be about 1 heaping cup.
1 ⅓ Cup Old Fashioned Oats
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Add all remaining ingredients except the blueberries to a bowl and stir to combine.
1 1/2 Cups Cottage Cheese, 1 teaspoon Vanilla, 1 Tablespoon Sugar, 4 Large Eggs, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt
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Fold in the berries.
1 ½ Cups Wild Blueberries
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Heat a griddle over medium heat and spray with nonstick spray or butter.
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Scoop 1/3 cup batter onto the pan and cook until bubbles appear and begin popping then flip and cook until golden.
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Serve with maple syrup.
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Store any leftovers in a ziploc bag in the fridge.
Pancakes can be stored in the refrigerator for 3-5 days, in the freezer for up to 3 months.
Reheat in a 350 degree oven. Cover lightly with foil to reheat.
Calories: 115kcal
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