Blueberry Protein Pancakes
Get ready to flip the script on breakfast with these scrumptious blueberry protein pancakes! Packed with wholesome oats and Greek yogurt, these fluffy delights are not only low in calories but also bursting with protein. Plus, they freeze beautifully, making them a perfect grab-and-go option for busy mornings!
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 300g mini blueberries (10.6 oz)
🥛Dairy & Eggs(2)
- 6 Cups Low Fat Cottage Cheese (1.44 L)
- 12 Whole Eggs
🫙Pantry Staples(3)
- 12 Tbsp SF Maple Syrup (180 ml)
- 3.75 Cups Self Rising Flour (469 g)
- 3 Tsp Vanilla Extract (15 ml)
Nutrition (per serving)
Calories
411
Protein
27g
Carbs
50g
Fat
10g
👨🍳 Instructions
- 1
Mix all ingredients together until well combined.
- 2
Cook on a preheated griddle or pan until bubbles form, then flip and cook until golden brown.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds until completely smooth before mixing with eggs, reducing graininess by up to 80% and creating a uniform batter that cooks evenly without dense pockets.technique60-90 seconds blend time
- ✓Toss blueberries in 1 tablespoon of the self-rising flour before folding into batter to coat their surface, preventing them from sinking to the bottom by reducing osmotic water loss and friction during cooking.ingredient1 Tbsp flour coating
- ✓Let batter rest for 5 minutes after mixing so flour fully hydrates and gluten develops minimally, yielding tender pancakes instead of tough, rubbery ones that result from immediate cooking.timing5 minutes rest
- ✓Cook on a griddle preheated to 325-350°F (medium heat) rather than high heat, since the high egg and cottage cheese content causes rapid browning before centers set, resulting in burned exteriors and undercooked middles.equipment325-350°F
- ✓Flip only once when bubbles appear on the surface and edges look set (2-3 minutes per side), as excessive flipping breaks down the protein network and releases steam prematurely, collapsing the pancake structure by up to 35%.timing2-3 minutes per side, single flip
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
Share this recipe
Blueberry Protein Pancakes
Get ready to flip the script on breakfast with these scrumptious blueberry protein pancakes! Packed with wholesome oats and Greek yogurt, these fluffy delights are not only low in calories but also bursting with protein. Plus, they freeze beautifully, making them a perfect grab-and-go option for busy mornings!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 300g mini blueberries (10.6 oz)
🥛Dairy & Eggs(2)
- 6 Cups Low Fat Cottage Cheese (1.44 L)
- 12 Whole Eggs
🫙Pantry Staples(3)
- 12 Tbsp SF Maple Syrup (180 ml)
- 3.75 Cups Self Rising Flour (469 g)
- 3 Tsp Vanilla Extract (15 ml)
Nutrition (per serving)
Calories
411
Protein
27g
Carbs
50g
Fat
10g
👨🍳 Instructions
- 1
Mix all ingredients together until well combined.
- 2
Cook on a preheated griddle or pan until bubbles form, then flip and cook until golden brown.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds until completely smooth before mixing with eggs, reducing graininess by up to 80% and creating a uniform batter that cooks evenly without dense pockets.technique60-90 seconds blend time
- ✓Toss blueberries in 1 tablespoon of the self-rising flour before folding into batter to coat their surface, preventing them from sinking to the bottom by reducing osmotic water loss and friction during cooking.ingredient1 Tbsp flour coating
- ✓Let batter rest for 5 minutes after mixing so flour fully hydrates and gluten develops minimally, yielding tender pancakes instead of tough, rubbery ones that result from immediate cooking.timing5 minutes rest
- ✓Cook on a griddle preheated to 325-350°F (medium heat) rather than high heat, since the high egg and cottage cheese content causes rapid browning before centers set, resulting in burned exteriors and undercooked middles.equipment325-350°F
- ✓Flip only once when bubbles appear on the surface and edges look set (2-3 minutes per side), as excessive flipping breaks down the protein network and releases steam prematurely, collapsing the pancake structure by up to 35%.timing2-3 minutes per side, single flip