Sometimes you just need a big pile of pancakes and these healthy wild blueberry cottage cheese pancakes will fill your belly but not your waistline.
Growing up I was pretty die hard french toast. My Uncle Richard taught me to do maple syrup, homemade of course and then a dusting of powdered sugar which is probably why I ended up with a few cavities but I forgive him. 😉 Once Cade and I got married we started experimenting with breakfast recipes and ended up with our Saturday morning hot breakfast tradition.
Most often it’s crepes, Cade’s nutella crepes to be exact but we also love our melt in your mouth buttermilk pancakes recipe that you’ll see by the comments, it’s the best in the entire world. Seriously.
The problem is, I don’t want to always be packing in the calories with heavier breakfasts so with all of this cottage cheese pancake craze I set out to make a healthier pancake.
We pulse oats in a blender to make our flour. Then you just add in everything but the fruit and blend away!
We chose to use the low fat cottage cheese and don’t notice any difference in flavor at all. It’s got great protein, light, and those wild berries take it from delicious to farm to table fresh deliciousness! That’s a mouthful. Awkward.
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Healthy Wild Blueberry Cottage Cheese Pancakes
Healthy Wild Blueberry Cottage Cheese Pancakes
Description
Ingredients
- 1 1/3 Cup Old Fashioned Oats
- 1 Cup Cottage Cheese
- 1 Dash Vanilla
- 1 Tablespoon Sugar
- 4 Egg Whites
- 1 Large Egg
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 1/2 Cups Wild Blueberries, fresh or frozen
Instructions
- In a blender, pulse the oats until they are a fine flour.
- Add all remaining ingredients except the blueberries.
- Pulse until just smooth, do not over blend!
- Remove to a bowl and fold in the berries.
- Heat a griddle over medium heat and spray with nonstick spray.
- Scoop 1/3 cup batter onto the pan and cook until bubbles appear and begin popping then flip and cook until golden.
- Serve with maple syrup.
- Store any leftovers in a ziploc bag in the fridge.
Notes
Nutrition
Recommended Products
Melt in Your Mouth Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
Still looking for a yummy pancake recipe, these pumpkin pancakes look phenomenal!
Michelle
OMG You have changed my pancake world! I was skeptical, but I followed the recipe as written and these pancakes are spectacular. There is no reason to ever make pancakes from a mix or regular flour EVER AGAIN. I think I can even trick my cottage cheese hating husband into eating them (he’ll never know ;)). Thank-you so much for the amazing recipe!!!! 5 Stars all the way!
Sweet Basil
Michelle!! You are the best! Thank you so much! You’ll have to let me know if your husband says anything!
Michelle
He didn’t notice 😉 And he loved them. Thanks again!!
Sweet Basil
Yesssss…love to hear this! Thanks Michelle!
Lisa
Serving size says 1 g – is that one pancake?
Sweet Basil
Hi Lisa! Yes, that is the nutritional information for 1 pancake. Thanks for bringing that to my attention! I’ve fixed the recipe card to make that clear.
Lynn
These were so good!! I added the blueberries to each pancake…note to self wear gloves next time or use tongs, 🙂
Will make again for sure.
Thanks 😊
Sweet Basil
Yay! I’m so glad you enjoyed this recipe! And thank you for sharing the tip on using tongs!
Juanita
Just finished eating a few of these will definitely make again they were easy to make and so delicious wanted to post a picture but didn’t know how
Sweet Basil
Thank you so much for the feedback Juanita! Email us the photo! There’s no way to attach a photo to a comment unfortunately.
Pamela
Excellent recipe! Thank you. I used whole eggs instead of egg whites and skipped the vanilla and still good. The only problem was my husband squirted blueberry juice when he cut his. Blueberry deliciousness! LOL
Sweet Basil
Thank you so much Pamela! I’m so glad you enjoyed these pancakes!
Maddie D
These were amazing. A little hard to scoop and get on the pan to cook, but they turned out so good. I’ll definitely make these again!! Thanks for the recipe. ❤️
Sweet Basil
Thank you so much for the feedback Maddie!
AdrieneW
I followed the recipe exactly and didn’t have any luck with these pancakes. They just wouldn’t cook through before getting too dark on the outsides. I put the rest of the batter into a muffin tin at 350 for ~30 minutes and that worked. Saved me some cherished and summer-preserved berries!
Sweet Basil
Well shoot! We definitely never want to waste berries! What a great idea to bake them as muffins! I’m not sure why they wouldn’t good stove top. Maybe the temperature was too high?
Hill
Amazing! So yummy & healthy!
Cheryl
These are delicious and you’d never guess they are “light” or low carb. I too used low fat cottage cheese and instead of mixing the berries into the batter I just plopped a handful on top of each pancake as soon as I poured the batter. No purple batter!
Sweet Basil
Plus, it’s one less step to plop them on top, love it!
Kaci
wow!! these sound phenomenal! another must try!!
Sweet Basil
Thank you!
Hayley
Ok I’m super curious about these. Do they taste like actual pancakes? I’m thinking the cottage cheese would throw it off. Also, I don’t keep egg whites in the fridge. Could I use two whole eggs instead? Thank you!
Sweet Basil
They do taste like regular pancakes which is a plus because I’ve had some weird pancakes in the past, haha.
Definitely just use the whites. You could use the yolks for lemon curd. 🙂
Amy
Just made these this morning and they were delicious, easy to make and turned out perfect! Even my 3 year old loved them, will definitely be making again.
Sweet Basil
I’m so happy to hear that!!
Rob
Just tried these out and love them. I used apple instead of blueberries and added cinnamon.
Sweet Basil
Oh good idea. Did you cook down the apples first?
Lizabeth
Amazing!! I used 1 1/3 C oat flour instead of whole oats and topped with lemon flavored Australian yogurt. Thanks for the recipe! I will make these again and again.
Sweet Basil
Lemon yogurt?! YUM!