Cottage Cheese Protein Lemon Blueberry Pancakes
These bright lemon blueberry pancakes deliver a protein-rich, fluffy breakfast. Fresh compote and silky lemon cream make every stack feel special.
Ingredients
For The Pancakes
- 1 cup Full Fat Cottage Cheese
- 2 Large Eggs
- 1/4 cup Whole Milk
- 2 tbsp Pure Maple Syrup
- 1 tbsp Fresh Lemon Juice
- 2 tsp Fresh Lemon Zest
- 3/4 cup Oat Flour
- 1/4 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 2 tsp Avocado Oil
For The Blueberry Compote
- 1 1/2 cups Fresh Blueberries
- 2 tbsp Pure Maple Syrup
- 1 tbsp Fresh Lemon Juice
- 1 tsp Cornstarch
- 1 tbsp Water
For The Lemon Cream
- 1/2 cup Full Fat Cottage Cheese
- 1/4 cup Plain Greek Yogurt
- 1 tbsp Pure Maple Syrup
- 1 tsp Fresh Lemon Zest
Equipment
- blender
Instructions
- Add the blueberries, maple syrup, and lemon juice to a small saucepan. Cook over medium heat for 4 minutes, stirring occasionally, until the berries release their juices.
- Stir together the cornstarch and water. Add it to the blueberries and simmer for 1 minute, until the compote is glossy and lightly thickened.
- Blend the cottage cheese, Greek yogurt, maple syrup, and lemon zest for the lemon cream until silky. Refrigerate until serving.
- Blend the cottage cheese, eggs, milk, maple syrup, lemon juice, and lemon zest for the pancakes until smooth.
- Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl. Stir in the blended mixture and let the batter rest for 5 minutes.
- Heat a nonstick skillet over medium-low heat and coat it with a thin portion of the avocado oil. Add 1/4 cup batter for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear and the edges set. Turn and cook for another 1 to 2 minutes, using the remaining oil between batches.
- Top the warm pancakes with lemon cream and spoonfuls of blueberry compote.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 38gProtein: 20gFat: 9g