Blueberry Cottage Cheese Pancakes

• servings: Serves 2
• total time: 18 minutes

Ingredients

Dry Ingredients

½ cup all purpose flour, spooned and leveled

1 tsp baking powder

½ tsp salt, reduce by half if your cottage cheese is particularly salty

Wet Ingredients

¾ cup low fat cottage cheese, I use 2%

2 large egg

½ Tbsp olive oil, or melted butter

½ Tbsp vanilla extract

1 ½ Tbsp maple syrup

⅔ cup blueberries, washed and thoroughly dried

For cooking

salted butter

Directions

To a large mixing bowl, add flour, baking powder, and salt. Whisk until combined and set aside.

To a small blender, add all wet ingredients except blueberries. Blend until completely smooth, about 20-seconds.

Pour wet ingredients into dry ingredients. Use a wooden spoon or spatula to gently stir until a batter forms. Then, gently stir in your blueberries. Let your batter sit for 5-minutes while your pan heats (it needs this time to thicken), but no longer than 10-minutes.

Heat a non-stick pan to slightly below medium. Coat with a thin layer of butter. If the pan is too hot, the outsides will burn and the insides won't cook through.

Pour batter on to the pan, about ¼ cup per pancake, making sure they don't touch. Cook for 3-4 minutes untouched, or until the tops have lots of bubbles and the bottoms are golden brown. Flip, and cook for a few more minutes or until cooked through. -Repeat until all batter has been used, adding more butter to the pan as needed.

Serve immediately with maple syrup, berries, and other toppings as desired. Enjoy!

Would you try?!!