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Fluffy Cottage Cheese Protein Pancakes Easy Homemade Blueberry Syrup Recipe

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Light, moist, and protein-packed cottage cheese pancakes paired with a fresh homemade blueberry syrup, perfect for a nourishing and indulgent breakfast.

Ingredients

Scale
  • 1 cup (225g) cottage cheese, small curd
  • 4 large eggs, room temperature
  • 1/2 cup (60g) all-purpose flour (or almond flour for gluten-free option)
  • 1/4 cup (30g) vanilla protein powder (whey or plant-based)
  • 1 tbsp (12g) honey or maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Butter or oil for cooking (unsalted butter preferred)
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (60ml) water
  • 2 tbsp (25g) honey or maple syrup
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

  1. In a blender or food processor, combine 1 cup cottage cheese and 4 large eggs. Blend until mostly smooth but still a bit textured, about 30 seconds.
  2. Pour the mixture into a bowl. Add 1/2 cup all-purpose flour, 1/4 cup vanilla protein powder, 1 tbsp honey or maple syrup, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp vanilla extract. Stir gently until combined; do not overmix.
  3. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a light brush of oil.
  4. Scoop about 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes or until golden brown and cooked through. Adjust heat as needed.
  5. While pancakes cook, combine 2 cups blueberries, 1/4 cup water, and 2 tbsp honey in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 8-10 minutes.
  6. Add 1 tbsp lemon juice to the syrup. If thicker syrup is desired, stir in 1 tsp cornstarch mixed with 1 tbsp water and cook for another minute until thickened.
  7. Serve pancakes warm, stacked and drizzled with the blueberry syrup.

Notes

Do not overblend the cottage cheese; small curds add moisture and texture. Let batter rest 5-10 minutes before cooking for better rise. Cook pancakes on medium heat to avoid burning. Use small-curd cottage cheese for best texture. Syrup can be thickened with cornstarch if desired. Batter can be adjusted with milk if too thick or extra flour if too thin.

Nutrition

Keywords: cottage cheese pancakes, protein pancakes, blueberry syrup, healthy breakfast, gluten-free option, homemade syrup

Find it online: https://flurpchef.com/fluffy-cottage-cheese-protein-pancakes-easy-homemade-blueberry-syrup-recipe/