Blueberry Cottage Cheese Pancakes
Breakfast |
Kid Approved |
Main Dishes |
Quick & Easy |
High in Fiber |
Vegetarian |
WIC Friendly |
Nut-Free
Not only does cottage cheese make these pancakes extra fluffy, it gives them extra protein too.
4
Servings
15 minutes
Total Time
$1.11
Cost per serving *
| Temperature: | Medium-high heat, Medium-low heat |
| Serving size: | 2 pancakes |
| Prep time: | 10 minutes |
| Cook time: | 5 minutes |
| Total time: | 15 minutes |
| Equipment: | Medium bowl Large bowl Frying pan |
| Utensils: | 2 stirring spoons Ladle or measuring cup Flipping spatula Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
2 large eggs
3/4 cup 2% low-fat cottage cheese
1/2 cup low-fat milk
1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons cinnamon
12 ounces frozen blueberries, thawed (with liquid)
Non-stick spray
Instructions
- Before you begin, wash your hands, surfaces, utensils, and fruit.
- In a medium bowl, stir together eggs, cottage cheese, and milk.
- In a different large bowl, stir together the flour, baking soda, sugar and cinnamon. Pour the egg mixture into the flour mixture. Stir just until moistened but no flour is visible. Do not overmix.
- Gently mix in the blueberries with the liquid into the batter.
- Lightly spray frying pan with non-stick spray. Heat over medium-high heat. Using a ladle or measuring cup with spout, pour 1/4 cup of batter onto frying pan for each pancake. Cook for 3-4 minutes or until bubbles form on top of pancake, and edges look lightly cooked. Turn over pancake.
- Reduce the heat to medium low. Cook for 3 minutes more or until other side of pancake is golden brown and cooked through. Repeat steps 4 and 5 to make more pancakes using the remaining batter.
Tips
- Cooked pancakes freeze well! Store in zip-close baggie or air-tight container for up to 2 months. Defrost in microwave for 2-3 minutes or until warmed and ready to eat.
Featured
Ingredients
Ingredients
What goes in Blueberry Cottage Cheese Pancakes?
Low-fat Milk
Eggs
Frozen Blueberries
Whole Wheat Flour
Cottage cheese
Nutritional Information(Per Serving)
CALORIES
250
TOTAL FAT
5g
SODIUM
490mg
TOTAL CARBS
40g
PROTEIN
13g
