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Healthy Wild Blueberry Cottage Cheese Pancakes

13 Reviews

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.

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. gluten-free

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.

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. gluten-free

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.

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. gluten-free

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.

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. gluten-free

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Healthy Wild Blueberry Cottage Cheese Pancakes

Raised in the Kitchen - Carrian Cheney
155 days

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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.

Healthy Wild Blueberry Cottage Cheese Pancakes

4.85 from 13 votes
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 8 -10 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

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

Pancakes can be stored in the refrigerator for 3-5 days, in the freezer for up to 3 months.
Reheat in a 350 degree oven. Cover lightly with foil to reheat.
Nutrition Facts
Healthy Wild Blueberry Cottage Cheese Pancakes
Amount Per Serving (1 g)
Calories 91
% Daily Value*
Cholesterol 22.4mg7%
Carbohydrates 12.5g4%
Fiber 1.9g8%
Sugar 2.1g2%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

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. gluten-free

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




21 comments

  • 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

    • Reply
    • Thank you so much for the feedback Juanita! Email us the photo! There’s no way to attach a photo to a comment unfortunately.

      • Reply
  • 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

    • Reply
    • Thank you so much Pamela! I’m so glad you enjoyed these pancakes!

      • Reply
  • 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. ❤️

    • Reply
    • Thank you so much for the feedback Maddie!

      • Reply
  • 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! 

    • Reply
    • 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?

      • Reply
  • Amazing! So yummy & healthy!

    • Reply
  • 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!

    • Reply
    • Plus, it’s one less step to plop them on top, love it!

      • Reply
  • wow!! these sound phenomenal! another must try!!

    • Reply
    • Thank you!

      • Reply
  • 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!

    • Reply
    • 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. 🙂

      • Reply
  • 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.

    • Reply
    • I’m so happy to hear that!!

      • Reply
  • Just tried these out and love them. I used apple instead of blueberries and added cinnamon.

    • Reply
    • Oh good idea. Did you cook down the apples first?

      • Reply
  • 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.

    • Reply
    • Lemon yogurt?! YUM!

      • Reply

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