Lemon Blueberry Cottage Cheese Pancakes

Nguyên liệu

The oen thing that always takes me back to my dad is pancakes. Weekend breakfasts were his thing—he cooked for me and my sisters every Saturday morning. Now I make these, which are pretty much my ideal pancake: thick and fluffy with 20g protein per serving. A new tradition that keeps the old ones alive.

Drop a ❤️ in the comments and I’ll DM you the recipe.

For 12 pancakes

YOU’LL NEED:

1 c + 2 T rolled oats

1 c cottage cheese

4 large eggs

1 T pure maple syrup or honey

1 tsp vanilla extract

1 tsp baking powder

¼ tsp cinnamon (optional)

Zest + juice of 1 small lemon

1 c blueberries

Butter or oil, for cooking

Blend oats, cottage cheese, eggs, syrup, vanilla, baking powder, and cinnamon in a high-speed blender until smooth. Fold in lemon zest, juice, and blueberries. Let rest a few minutes while you preheat a skillet over medium-low. Lightly grease, then cook ¼ c scoops of batter 2–3 min per side. Keep warm in a 200°F oven between batches. Serve with maple syrup, butter, or more fruit.