Directions
- 1In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined.
- 2In a small blender, add cottage cheese, eggs, olive oil (or melted butter), vanilla extract, and maple syrup. Blend until smooth (about 20 seconds).
- 3Pour wet ingredients into dry ingredients. Gently stir until a batter forms. Gently stir in blueberries.
- 4Let the batter sit for 5 minutes while the pan heats (no longer than 10 minutes).
- 5Heat a non-stick pan to slightly below medium heat. Coat with a thin layer of butter.
- 6Pour batter onto the pan (about ¼ cup per pancake), ensuring they don’t touch. Cook for 3-4 minutes until tops have bubbles and bottoms are golden brown.
- 7Flip pancakes and cook for a few more minutes until cooked through.
- 8Repeat until all batter is used, adding more butter as needed.
- 9Serve immediately with maple syrup and desired toppings.
Ingredients
- 0.5 cup all purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup low fat cottage cheese
- 2 large egg
- 0.5 Tbsp olive oil or melted butter
- 0.5 Tbsp vanilla extract
- 1.5 Tbsp maple syrup
- 0.67 cup blueberries
- 0.25 cup salted butter
Equipment
large mixing bowlwhisksmall blenderwooden spoon or spatulanon-stick pan
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