Start your mornings with a delicious twist on traditional pancakes by trying these Lemon Blueberry Cottage Cheese Pancakes. Packed with protein and bursting with the sweet and tangy flavor combination of lemon and blueberries, these pancakes make for a nutritious breakfast meal that will keep you full and satisfied throughout the day.
Ingredients
Scale:
1 cup all-purpose flour (or gluten-free flour if desired)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cottage cheese
1 large egg
1/4 cup milk (or non-dairy milk)
2 tablespoons honey or maple syrup
Zest of 1 lemon
1 tablespoon lemon juice
1 cup fresh blueberries
Instructions
In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Whisk together until evenly mixed.
In another bowl, combine the wet ingredients: cottage cheese, egg, milk, honey or maple syrup, lemon zest, and lemon juice. Whisk until smooth.
Pour the wet mixture into the dry ingredients. Gently fold together until just combined.
Gently fold in the fresh blueberries.
Heat a non-stick skillet over medium heat and lightly grease it.
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter.
Serve warm, topped with additional blueberries, maple syrup, or Greek yogurt.
