Blueberry Cottage Cheese Blender Pancakes

Name: Blueberry Cottage Cheese Blender Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 2 cups low-fat cottage cheese; 1½ cups old-fashioned rolled oats; 4 large eggs; 1 cup liquid egg whites; 2 scoops vanilla whey protein powder; 1 cup fresh blueberries; 1 cup plain Greek yogurt, for serving; 2 tsp baking powder; 1 tsp cinnamon; 2 tsp vanilla extract; 1 tbsp butter; 2 tbsp maple syrup; salt

BreakfastAmerican comfort25 minServes 4470 kcal46 g protein

Photo: kae71463 · CC BY 2.0 · source

Everything goes into the blender: cottage cheese, oats, eggs and a little vanilla protein. The result is fluffy, custardy pancakes studded with blueberries, served with a dollop of Greek yogurt.

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Ingredients

2 cups low-fat cottage cheese
1½ cups old-fashioned rolled oats
4 large eggs
1 cup liquid egg whites
2 scoops vanilla whey protein powder
1 cup fresh blueberries
1 cup plain Greek yogurt, for serving

From your pantry: 2 tsp baking powder, 1 tsp cinnamon, 2 tsp vanilla extract, 1 tbsp butter, 2 tbsp maple syrup, salt.

Instructions

Add the cottage cheese, eggs, egg whites, vanilla, oats, protein powder, baking powder, cinnamon and a pinch of salt to a blender. Blend on high until smooth, about 45 seconds.
Let the batter rest 5 minutes so the oats absorb the liquid and it thickens.
Heat a nonstick griddle or skillet over medium heat and brush lightly with butter. Pour ¼ cup batter per pancake and scatter a few blueberries on top.
Cook until the edges look set and a few bubbles appear, about 2 minutes, then flip and cook 1 minute more until golden. Don't press them down.
Serve stacked with Greek yogurt and a drizzle of maple syrup.

Tip: Keep the heat at medium, not higher. The cottage cheese and protein make these brown faster than regular pancakes, so they can scorch before the middle sets.