Name: Cottage cheese pancakes with blueberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3/4 cup 2% cottage cheese; 4 large egg whites; 1/3 cup rolled oats; 1/2 tsp vanilla extract; 3/4 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 8 olive oil cooking sprays; 3 oz fresh blueberries; 1 tbsp water

Instructions

Prep 15 min · Cook 15 min

In a blender, combine the cottage cheese, egg whites, oats, vanilla extract, cinnamon, baking powder, and salt. Blend for 30 seconds until completely smooth. Let the batter rest for 5 minutes to allow the oats to thicken the mixture.
While the batter rests, combine the blueberries and water in a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring and lightly mashing the berries with a spoon, until the sauce is thickened and syrupy. Keep warm.
Coat a 12-inch nonstick skillet with cooking spray and set over medium heat. When a drop of water sizzles, reduce heat to medium-low. Pour the batter into two 4-inch circles. Cook for 4 to 5 minutes until the edges look dry and the surface shows small bubbles. Flip and cook for 3 to 4 minutes more until the pancakes are set. Done when set and golden.
Move the first batch of pancakes to a plate and cover loosely with foil. Coat the skillet with more cooking spray if needed and pour the remaining batter into two more 4-inch circles. Cook for 4 to 5 minutes, flip, and cook for 3 to 4 minutes more until the pancakes are cooked through. Done when pancakes are springy to the touch.
Stack the four warm pancakes on a plate. Pour the warm blueberry sauce over the top and serve immediately.

Nutrition

Ingredients

Instructions

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