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Fluffy High Protein Blueberry Cottage Cheese Pancakes

high protein blueberry cottage cheese pancakes - featured image
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These pancakes combine cottage cheese and fresh blueberries for a fluffy, protein-packed breakfast that’s quick and easy to make. Perfect for busy mornings or a healthy treat.

Ingredients

Scale
  • 1 cup (226 g) small-curd cottage cheese
  • 3 large eggs, at room temperature
  • 3/4 cup (90 g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 cup (75 g) fresh blueberries (frozen, thawed and drained, works too)
  • Pinch of salt
  • Unsalted butter or oil for cooking (avocado oil preferred)

Instructions

  1. In a large bowl, whisk together 3 large eggs until frothy (about 1 minute). Add 1 cup (226 g) small-curd cottage cheese, 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup if using. Mix until cottage cheese is somewhat broken down but not completely smooth (about 5 minutes).
  2. In a separate bowl, sift 3/4 cup (90 g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt to avoid lumps and ensure even rising (about 2 minutes).
  3. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula just until combined. Do not overmix; the batter should be thick but a bit lumpy (about 3 minutes).
  4. Carefully fold in 1/2 cup (75 g) fresh blueberries, being gentle to avoid bursting the berries (about 1 minute).
  5. Preheat a nonstick skillet or griddle over medium heat and add a small amount of butter or oil. The skillet is ready when a drop of water sizzles on the surface (about 3 minutes).
  6. Pour about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface and edges look set. Flip gently and cook the other side for another 2 minutes or until golden brown. Adjust heat as needed to prevent burning (4-6 minutes per batch).
  7. Transfer pancakes to a plate and keep warm in a low oven if cooking multiple batches (optional).

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use small-curd cottage cheese for best texture. Fresh blueberries hold shape better than frozen; if using frozen, thaw and drain well. Keep cooked pancakes warm in a 200°F (95°C) oven if making multiple batches. For extra fluffiness, separate eggs and whip whites to soft peaks before folding in (optional).

Nutrition

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

Find it online: https://twinkletaste.com/fluffy-high-protein-blueberry-cottage-cheese-pancakes-recipe-for-easy-healthy-breakfast/