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Oatmeal Cottage Cheese Pancakes with Blueberries
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Oatmeal Cottage Cheese Pancakes with Blueberries

A delicious protein-packed breakfast! Cottage cheese is an unexpected delight when it is paired with oats, vanilla, and cinnamon in these healthy pancakes.
Course Breakfast
Cuisine American
Keyword blueberry, cottage cheese, gluten-free, low-fodmap, oatmeal, oats, pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people

Equipment

  • Food Processor or Blender
  • Griddle or Large Skillet

Ingredients

  • 3 large eggs
  • 1 cup cottage cheese (lactose-free if needed)
  • 3/4 cup rolled or quick oats (gluten-free if needed)
  • 1/4 cup ground flax or chia seeds
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup blueberries

Instructions

  • Heat a griddle to 350 degrees F or a large non-stick skillet over medium-low heat.
  • To a food processor or blender, add the eggs, cottage cheese, oats, flax or chia, sugar, baking powder, cinnamon, vanilla, and salt. Process or blend until smooth. Stir in the blueberries with a spoon.
  • Spray griddle or skillet with non-stick cooking spray if needed. For each pancake pour a 1/4 cup of batter onto griddle. Cook until bubbles start to form on surface. Flip and continue cooking until other side of pancake is golden-brown. Makes about 9 pancakes.

Notes

These pancakes are low-FODMAP if made with Lactose-Free Cottage Cheese and chia seeds.