Description
Delicious and nutritious pancakes made with rolled oats, cottage cheese, and blueberries.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup cottage cheese (or Greek yogurt)
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup (optional)
- Pinch of salt
- Cooking spray or oil for the skillet
Instructions
- Gather all ingredients and ensure that the blueberries are cleaned and ready to use.
- In a blender or food processor, pulse the rolled oats until they resemble a fine flour.
- In the same blender, add in the cottage cheese (or Greek yogurt), eggs, baking powder, vanilla extract, and salt. Blend until the batter is smooth.
- Gently fold in the blueberries into the batter using a spatula. If you’re using frozen blueberries, ensure they are slightly thawed to avoid clumping in the batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or oil.
- Spoon the desired amount of batter onto the skillet. Cook for about 2-3 minutes or until small bubbles form on the surface.
- Carefully flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
- Continue the process with the remaining batter, adjusting the heat as needed to prevent burning.
- Place the finished pancakes on a plate, and keep them warm while you cook the rest of the batter.
Notes
- These pancakes can be served with additional maple syrup or fresh fruit.
- Feel free to substitute Greek yogurt for cottage cheese if you prefer.
- If using frozen blueberries, ensure they’re slightly thawed to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 200mg