Ingredients
Scale
- 1 cup cottage cheese (blended smooth)
- 3/4 cup all-purpose flour (or oat flour)
- 2 large eggs (separated into yolks and whites)
- 1 tbsp sugar or syrup
- 1 tsp baking powder
- 1/2 cup blueberries
Instructions
- In a medium bowl, whisk together the egg yolks, blended cottage cheese, and syrup until well combined. Stir in the flour and baking powder. The batter will be thick.
- In a separate clean bowl, beat the egg whites until stiff peaks form, similar to meringue.
- Gently fold the fluffy egg whites into the thick batter, being careful not to overmix. You want to keep those air bubbles! Once combined, fold in the blueberries.
- Preheat a greased griddle over medium heat. Scoop about 1/4 cup of batter for each pancake onto the griddle. Cook until golden brown, about 2-3 minutes per side, watching for them to puff up beautifully.
Notes
- Use a non-stick pan or griddle for best results.
- Serve warm with maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg