Name: Blueberry cottage cheese pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 1/4 cups 2% cottage cheese; 5 large egg whites; 1/3 cup rolled oats; 1 tsp vanilla extract; 3/4 tsp ground cinnamon; 1/4 tsp salt; 2.5 oz fresh blueberries; 1 1/2 tsp salted butter; 2 tsp maple syrup

Nutrition

Per serving

640 calories

Protein: 57g; 36% of calories
Carbs: 65g; 42% of calories
Fat: 15g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 5 min

In a blender, combine the cottage cheese, egg whites, oats, vanilla extract, cinnamon, and a pinch of salt. Blend on high for 1 minute until the mixture is completely smooth.
Place a 12-inch nonstick skillet over medium-low heat. Add half the butter and swirl the pan to coat the surface as it melts.
Pour the batter into the skillet to form two 4-inch pancakes. Press a few blueberries into the top of each pancake, reserving about a tablespoon for garnish. Cook for 2 to 3 minutes until the edges are set and the undersides are golden.
Flip the pancakes carefully and cook for 2 minutes more until the centers spring back when touched. Transfer the pancakes to a plate. Repeat the process with the remaining butter, batter, and berries. Done when set in the center.
Stack the pancakes on the plate. Drizzle with the maple syrup and scatter the reserved fresh blueberries over the top.

Nutrition

Ingredients

Instructions

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