Name: Blueberry cottage cheese pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/4 cup nonfat cottage cheese; 2 large egg whites; 1 1/2 tbsp coconut flour; 1/4 tsp baking powder; 1/2 tsp ground cinnamon; 1 oz fresh blueberries; 4 olive oil cooking sprays; 1/8 tsp salt

Nutrition

Per serving

156 calories

Protein: 15g; 39% of calories
Carbs: 17g; 44% of calories
Fat: 3g; 16% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 5 min

In a small blender cup, combine the cottage cheese, egg whites, coconut flour, baking powder, cinnamon, and a pinch of salt. Blend for 30 seconds until completely smooth. If you do not have a small blender cup, whisk the ingredients vigorously in a bowl until the cottage cheese curds are mostly smooth. Let the batter sit for 3 minutes to allow the coconut flour to hydrate and thicken.
Lightly coat a nonstick skillet with cooking spray and set over medium-low heat. Pour the batter to make 4 small pancakes. Press half the blueberries into the wet tops. Cook for 4 minutes until the edges are set and bubbles appear. Flip carefully and cook for 3 minutes more until the centers are set and springy. Done when set in the center.
Slide the 4 pancakes onto a plate. Scatter the remaining fresh blueberries over the top and serve immediately.

Nutrition

Ingredients

Instructions

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