🧾 Ingredients
- ½ cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- ½ cup oat flour (or blended oats)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ½ tsp baking powder
- Pinch of salt
- ½ tsp vanilla extract (optional)
- ½ cup fresh or frozen blueberries
- Cooking spray or butter for pan
👩🍳 Instructions
1️⃣ Blend batter
- Add cottage cheese, eggs, oat flour, lemon zest, lemon juice, baking powder, salt, and vanilla to a blender
- Blend until smooth and creamy
2️⃣ Fold in blueberries
- Pour batter into a bowl
- Gently fold in blueberries
3️⃣ Cook pancakes
- Heat a non-stick skillet over medium-low heat and lightly grease
- Drop 1 tablespoon batter per pancake
- Cook 1½–2 minutes until bubbles appear
- Flip and cook another 1–1½ minutes until golden
4️⃣ Serve
- Serve warm with Greek yogurt, sugar-free syrup, or fresh berries
🥗 Nutrition (Approx per serving, 2 servings)
- Calories: 210 kcal
- Protein: 16 g
- Fat: 7 g
- Carbs: 20 g
- Fiber: 3 g
✅ High-protein
✅ Light, fluffy & kid-friendly
✅ Great for breakfast or snack
💡 Tips & Variations
- Extra fluffy: separate egg whites, whip, and fold in
- Keto version: replace oat flour with almond flour + extra egg
- Meal prep: refrigerate up to 3 days or freeze pancakes
- Sweet boost: add 1–2 tsp monk-fruit or honey if desired
