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.
Healthy Wild Blueberry Cottage Cheese Pancakes
Healthy Wild Blueberry Cottage Cheese Pancakes
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.
Ingredients:
- 1 1/3 Cup Old Fashioned Oats
- 1 Cup Cottage Cheese
- 1 Dash of 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
Directions:
- 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.
Nutrition Information
Yield: 8-10 pancakes, Serving Size: 1
- Amount Per Serving:
- Calories: 91 Calories
- Total Fat: 2.2g
- Cholesterol: 22.4mg
- Carbohydrates: 12.5g
- Fiber: 1.9g
- Sugar: 2.1g
- Protein: 5.7g
Melt in Your Mouth Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
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Amazing! So yummy & healthy!
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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!
Plus, it’s one less step to plop them on top, love it!
wow!! these sound phenomenal! another must try!!
Thank you!
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!
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. 🙂
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.
I’m so happy to hear that!!
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Just tried these out and love them. I used apple instead of blueberries and added cinnamon.
Oh good idea. Did you cook down the apples first?
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.
Lemon yogurt?! YUM!
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