Healthy Wild Blueberry Cottage Cheese Pancakes

a photo of a stack of blueberry cottage cheese pancakes covered in maple syrup and topped with fresh raspberries and blueberries

4.83 from 35 votes

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.

Prep Time5

Cook Time3

Total Time8

Course: 100 Family Favorite Easy Healthy Recipes, Over 200 Favorite Easy Breakfast Recipes

Keyword: blueberry, breakfast, cottage cheese, healthy, pancakes

Servings: -10 pancakes

Author: Carrian Cheney

Equipment

Ingredients

1 ⅓ Cup Old Fashioned Oats
1 1/2 Cups Cottage Cheese
1 teaspoon Vanilla
1 Tablespoon Sugar
4 Large Eggs
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 ½ Cups Wild Blueberries fresh or frozen

US Customary - Metric

Instructions

In a blender, pulse the oats until they are a fine flour, it should be about 1 heaping cup.
1 ⅓ Cup Old Fashioned Oats
Add all remaining ingredients except the blueberries to a bowl and stir to combine.
1 1/2 Cups Cottage Cheese, 1 teaspoon Vanilla, 1 Tablespoon Sugar, 4 Large Eggs, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt
Fold in the berries.
1 ½ Cups Wild Blueberries
Heat a griddle over medium heat and spray with nonstick spray or butter.
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.

Video

Notes

You can use 4 egg whites and 1 egg for a leaner pancake, just whip the whites into peaks and fold in.

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