Blueberry Cottage Cheese Pancakes (High Protein)

A stack of blueberry pancakes on a white plate with fresh blueberries.

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Blueberry Cottage Cheese Pancakes (High Protein)

These Blueberry Cottage Cheese Pancakes are soft, fluffy, and filled with juicy blueberries in every bite. The blender batter is made with blended oats instead of flour, creating tender, naturally higher-protein pancakes that are perfect for breakfast or meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cottage cheese
2/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon maple syrup
1/2-3/4 cup fresh blueberries
Butter or oil to lightly coat the pan

Instructions

Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high speed blender or food processor. Blend on high for 30-60 seconds until oats have formed a fine flour.
Add wet ingredients (cottage cheese, milk, eggs, maple syrup, and vanilla) and blend until smooth, stopping to scrape down the sides as needed.
Stir in blueberries. You can transfer batter to a bowl before stirring in blueberries if it’s easier.
Heat a griddle or large frying pan over medium heat. Lightly coat with oil, butter or nonstick spray.
Add about ¼ cup of batter per pancake to the hot pan. Cook for 2-3 minutes on one side until pancakes begin to puff up and the underside is golden brown. Flip and cook for an additional 1-2 minutes on the other side until golden brown. Be sure to wipe out excess pancake mixture from the pan in between patches.

Notes

Blend the oats into a fine flour. This ensures the smoothest batter.
Wipe the pan between batches. The blueberries may burst between cooking, so wiping prevents the burned spots on the next batch.
Storage: Store leftovers in the fridge for up to 4 days. Or freeze for up to 3 months.

Nutrition