Fluffy Blueberry Cottage Cheese Pancakes for 1

These pancakes make me so happy. They are thick, fluffy, filling and DELICIOUS! Mix all the ingredients together in a small bowl…no blending required, and you get to eat ALL of them! Topped with some natural peanut butter and maple syrup and paired with egg whites they make the perfect high protein macro balanced breakfast!

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Prep Time: 5 minutes

Cooking Time: 6 minutes

Serves: 1

Serving Size: 3 small thick pancakes

• Ingredients

  • 1 large egg

  • 1/4 cup low-fat cottage cheese

  • 1 1/2 tbsp gluten free flour

  • 2 tbsp rolled oats

  • 1/4 tsp baking powder

  • 1/4 tsp vanilla

• Instructions

  1. Mix all the ingredients together in a small bowl! No blending necessary! 

  2. Heat a large nonstick skillet on the stove to medium heat. Spray with cooking oil. 

  3. Pour the batter onto the pan to make 3 small pancakes. 

  4. Drop the frozen blueberries into the batter of the 3 pancakes. 

  5. After about 2-3 minutes, flip the pancakes over and cook for 2-3 more minutes. They should be a light golden brown on each side.

  6. Topping suggestions: natural peanut butter, maple syrup, sliced bananas, granola

  7. Pair these pancakes with 1/2-3/4 cup egg whites to increase your protein and make this a complete meal! 

• Macros for the whole recipe

  Calories - 200

  Carbs - 20.8g

  Protein - 15g

  Fat - 6.7g

  Fiber - 2.5g

If you try this recipe, I’d love to hear how it turned out!

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