Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (plus more for serving)
- 1 cup rolled oats (or 1 cup oat flour)
- 1 teaspoon baking powder
- A pinch of salt
- 1/2 cup fresh blueberries
- Cooking spray or a small amount of butter for the pan
Instructions
- Place the cottage cheese, eggs, vanilla extract, maple syrup, rolled oats, baking powder, and salt into a high-speed blender. Blend on high until the mixture is completely smooth and looks like traditional pancake batter.
- Pour the batter into a mixing bowl. Gently fold in the fresh blueberries using a spatula. Do not overmix, as you want the berries to remain whole so they burst during the cooking process.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with cooking spray or a small pat of butter. Test the heat by dropping a tiny bit of water on the pan; if it sizzles, it is ready.
- Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes until golden brown on both sides.
- Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter. Serve immediately while hot and fresh.
- Cook Time: 20 minutes
- Diet: Gluten-Free, Vegetarian