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Fluffy Cottage Cheese Protein Pancakes with Easy Blueberry Compote

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These fluffy cottage cheese protein pancakes are light, airy, and packed with protein, served with a warm, naturally sweet blueberry compote. Perfect for a quick, nourishing breakfast or post-workout meal.

Ingredients

Scale
  • 1 cup (225 g) small-curd cottage cheese
  • 3/4 cup (75 g) old-fashioned rolled oats
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • 1/4 cup (60 ml) unsweetened almond milk or milk of choice
  • 1 tablespoon butter or coconut oil (for cooking)
  • For the Blueberry Compote:
  • 1 cup (150 g) frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • Pinch of ground cinnamon (optional)

Instructions

  1. In a blender, pulse 3/4 cup rolled oats until finely ground.
  2. Add 1 cup cottage cheese, 3 eggs, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon cinnamon (optional), a pinch of salt, and 1/4 cup almond milk.
  3. Blend until smooth but slightly thick, about 30 seconds. Add more milk if too thick.
  4. Let the batter rest for 5 minutes to allow oats to absorb moisture.
  5. Meanwhile, prepare the blueberry compote by combining 1 cup frozen blueberries, 2 tablespoons maple syrup or honey, 1 teaspoon lemon juice, and a pinch of cinnamon in a small saucepan.
  6. Warm over medium heat, stirring occasionally, until berries burst and sauce thickens, about 8-10 minutes. Remove from heat and keep warm.
  7. Heat a non-stick skillet or cast-iron pan over medium heat and melt 1 tablespoon butter or coconut oil, coating the surface evenly.
  8. Pour 1/4 cup batter onto the pan for each pancake, leaving space between them.
  9. Cook pancakes for 2-3 minutes until bubbles form and edges look set, then flip carefully and cook for another 1-2 minutes until golden brown.
  10. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while cooking remaining batter.
  11. Serve pancakes stacked with warm blueberry compote spooned generously over the top.

Notes

Use small-curd cottage cheese for fluffiest texture. Let batter rest to hydrate oats for fluffier pancakes. Cook on medium heat to avoid burning or undercooking. If pancakes stick, pan may not be hot enough or needs more oil. Pancakes can be frozen and reheated in toaster or microwave.

Nutrition

Keywords: cottage cheese pancakes, protein pancakes, blueberry compote, healthy breakfast, high protein, easy pancakes, gluten-free option

Find it online: https://evabake.com/fluffy-cottage-cheese-protein-pancakes-with-easy-blueberry-compote-recipe/