Blueberry Cottage Cheese Pancakes

17 mins
Serves 2
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Directions

  1. 1In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined.
  2. 2In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined.
  3. 3In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined.
  4. 4In a small blender, add cottage cheese, eggs, olive oil (or melted butter), vanilla extract, and maple syrup. Blend until smooth (about 20 seconds).
  5. 5In a small blender, add cottage cheese, eggs, olive oil (or melted butter), vanilla extract, and maple syrup. Blend until smooth (about 20 seconds).
  6. 6In a small blender, add cottage cheese, eggs, olive oil (or melted butter), vanilla extract, and maple syrup. Blend until smooth (about 20 seconds).
  7. 7Pour wet ingredients into dry ingredients. Gently stir until a batter forms. Gently stir in blueberries.
  8. 8Pour wet ingredients into dry ingredients. Gently stir until a batter forms. Gently stir in blueberries.
  9. 9Pour wet ingredients into dry ingredients. Gently stir until a batter forms. Gently stir in blueberries.
  10. 10Let the batter sit for 5 minutes while the pan heats (no longer than 10 minutes).
  11. 11Let the batter sit for 5 minutes while the pan heats (no longer than 10 minutes).
  12. 12Let the batter sit for 5 minutes while the pan heats (no longer than 10 minutes).
  13. 13Heat a non-stick pan to slightly below medium heat. Coat with a thin layer of butter.
  14. 14Heat a non-stick pan to slightly below medium heat. Coat with a thin layer of butter.
  15. 15Heat a non-stick pan to slightly below medium heat. Coat with a thin layer of butter.
  16. 16Pour 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.
  17. 17Pour 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.
  18. 18Pour 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.
  19. 19Flip pancakes and cook for a few more minutes until cooked through.
  20. 20Flip pancakes and cook for a few more minutes until cooked through.
  21. 21Flip pancakes and cook for a few more minutes until cooked through.
  22. 22Repeat until all batter is used, adding more butter as needed.
  23. 23Repeat until all batter is used, adding more butter as needed.
  24. 24Repeat until all batter is used, adding more butter as needed.
  25. 25Serve immediately with maple syrup and desired toppings.
  26. 26Serve immediately with maple syrup and desired toppings.
  27. 27Serve immediately with maple syrup and desired toppings.

Ingredients

  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup low fat cottage cheese
  • 0.75 cup low fat cottage cheese
  • 0.75 cup low fat cottage cheese
  • 2 large egg
  • 2 large egg
  • 2 large egg
  • 0.5 Tbsp olive oil or melted butter
  • 0.5 Tbsp olive oil or melted butter
  • 0.5 Tbsp olive oil or melted butter
  • 0.5 Tbsp vanilla extract
  • 0.5 Tbsp vanilla extract
  • 0.5 Tbsp vanilla extract
  • 1.5 Tbsp maple syrup
  • 1.5 Tbsp maple syrup
  • 1.5 Tbsp maple syrup
  • 0.67 cup blueberries
  • 0.67 cup blueberries
  • 0.67 cup blueberries
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.25 cup salted butter

Equipment

large mixing bowlwhisksmall blenderwooden spoon or spatulanon-stick pan