Blueberry Pancake Day
Living Well Kitchen
Living Well Kitchen
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Ingredients

  • Pancake
  • 8 pancakes Serving size: 2 pancakes Calories: 307 Fat: 10.4g Saturated fat:
  • 4.4 g Carbohydrates: 34g Sugar: 5g Sodium: 319mg Fiber: 5.4g Protein: 20.2g Recipe type: Breakfast Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Print Ingredients 4 eggs 1 cup cottage cheese 1 cup oats {old fashioned or quick} 1 tsp baking powder 1 cup blueberries, I use Driscoll's 2 tsp coconut oil, optional maple syrup and/or butter, for serving Instructions Put the eggs, cottage cheese, oats, and baking powder in a food processor or blend. Blend until completely combined. Stir in blueberries, and let sit for about 10 minutes. Meanwhile, heat a skillet over medium heat. Add oil and let melt {or use a non-stick skillet or griddle}. Pour pancake batter {about 1/3 cup} into the skillet and cook until little bubbles form on pancake surface - this should take about 2 minutes. Flip pancake and cook another few minutes until pancake is done. Repeat with remaining batter. Serve warm with optional maple syrup and/or butter. Enjoy! Notes *Some of the blueberries might pop while cooking and that's ok; it just makes your pancake extra delicious.*Nutrition Facts are calculated using coconut oil 3.2.2925

Instructions

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