Simple cottage cheese pancakes with oats (gf)

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By alie

If you’re looking for a hearty and healthy breakfast option, look no further than cottage cheese pancakes. These delicious pancakes are packed with protein and flavor, making them a perfect way to start your day. Plus, they’re easy to make and can be customized to your liking. Here are two different recipes for cottage cheese pancakes, both featuring blueberries for an extra burst of flavor.

Oatmeal Cottage Cheese Pancakes with Blueberries

These pancakes are a great way to use up leftover oatmeal and cottage cheese. They’re also gluten-free and can be made dairy-free by using a vegan cottage cheese alternative. Here’s what you’ll need:

  • 1 cup cooked oatmeal
  • 1 cup cottage cheese
  • 2 eggs
  • 1/4 cup gluten-free flour (or regular flour if not gluten-free)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup blueberries (fresh or frozen)
  • Butter or coconut oil for cooking

In a large mixing bowl, combine the oatmeal, cottage cheese, and eggs. Stir until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries.

Next, heat a large skillet over medium heat. Add a small amount of butter or coconut oil to the skillet. Once melted, ladle about 1/4 cup of batter per pancake onto the skillet. Cook the pancakes for 3-4 minutes per side, or until golden brown. Repeat until all the batter has been used up.

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Cottage Cheese Pancakes with Blueberries

If you’re looking for a more traditional pancake experience, try this recipe. Here’s what you’ll need:

  • 1 cup cottage cheese
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1/4 cup milk (or almond milk for dairy-free)
  • 1/2 cup blueberries (fresh or frozen)
  • Butter or coconut oil for cooking

Start by combining the cottage cheese, flour, baking powder, and salt in a mixing bowl. Stir until well combined. In a separate bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and mix until smooth. Fold in the blueberries.

Heat a large skillet over medium heat. Once hot, add a small amount of butter or coconut oil. Ladle about 1/4 cup of batter per pancake onto the skillet. Cook the pancakes for 3-4 minutes per side, or until golden brown. Repeat until all the batter has been used up.

No matter which recipe you choose, you’ll end up with fluffy and delicious pancakes that are sure to satisfy. Serve with a dollop of Greek yogurt or a drizzle of maple syrup for extra sweetness.

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