Total Time: 15 minutes
Serves: 4
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or oat flour for a gluten-free version)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1/2 cup blueberries (fresh or frozen)
- Cooking spray or a little coconut oil for greasing the pan
Instructions
- Add the cottage cheese, eggs, oats (or oat flour), baking powder, vanilla extract, lemon zest, lemon juice, cinnamon, and salt to a blender. Blend until smooth and well combined.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little coconut oil.
- Pour about 1/4 cup of batter onto the pan for each pancake. Sprinkle the blueberries onto the pancakes. Let it cook for 2-3 minutes until bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes, until golden brown on both sides.
- Stack the pancakes on a plate and serve with extra blueberries, a drizzle of honey, or a dollop of Greek yogurt if desired.
Why We Love This Recipe:
1. Protein:
Cottage cheese is a great source of protein, and the eggs further boost the protein content, making this a filling and satisfying breakfast. Protein is also essential for muscle repair, immune function and maintaining healthy skin, hair and nails
2. Complex Carbs:
The oats provide whole grains and fiber, keeping the pancakes hearty and nutritious.They have a low glycemic index so they will not spike blood sugar levels. The oats and blueberries also provide fiber which helps you feel full for longer and aids digestion and gut health.
3. Blender Recipe:
This helps make cooking quick and easy as it requires very minimal prep work. It also makes cleanup faster than using multiple bowls and utensils. Blenders also ensure that all ingredients are mixed to a consistent texture.