Lemon Blueberry Cottage Cheese Pancakes

Protein Pancakes on a white plate with blueberries and cottager cheese.

5 from 1 vote

Lemon Blueberry Cottage Cheese Pancakes

These lemon blueberry cottage cheese pancakes are fluffy, high protein blender pancakes made with oats, eggs, and fresh blueberries for an easy breakfast everyone will love.

Prep Time15

Cook Time20

Total Time34

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

large skillet

Ingredients

1 cup full fat cottage cheese
2 large eggs
1 cup rolled oats
2 teaspoons baking powder
2 teaspoons vanilla extract
½ cup blueberries
zest of 1 lemon
½ lemon juice

Instructions

Add the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, blueberries, lemon zest, and lemon juice to a blender in the order listed.
Blend on high for about 30 seconds until the batter is smooth. Do not over-blend.
Let the batter sit for about 5 minutes so it thickens slightly.
Heat a large nonstick skillet or griddle over low to medium heat. Add cooking fat and allow it to warm.
Using a 1/4 cup scoop, pour the batter onto the skillet to form pancakes. You should get about 8 pancakes depending on the size of your pan. Cook in batches if needed.
Cook for 3–4 minutes until the edges begin to fluff and small bubbles form.
Flip the pancakes and cook for another 2–4 minutes until golden brown and cooked through.
Serve warm with maple syrup, fresh blueberries, or additional lemon zest if desired.

Notes

Don’t over-blend. Blend just until smooth to keep the pancakes light and fluffy.
Let the batter rest. The oats absorb moisture and thicken the batter slightly.
Cook on medium-low heat. These pancakes cook best slowly so they stay tender inside.
Use a nonstick pan. This helps them flip easily and cook evenly.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition