Fluffy Blueberry Cottage Cheese Cloud Pancakes
Nostalgic pancakes that are light and airy, packed with blueberries and protein, perfect for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese (blended smooth)
- 3/4 cup all-purpose flour (or oat flour)
- 2 large eggs (separated into yolks and whites)
- 1 tbsp sugar or syrup
- 1 tsp baking powder
- 1/2 cup blueberries
Instructions
- Mix the Base: In a medium bowl, whisk together the egg yolks, blended cottage cheese, and syrup until well combined. Stir in the flour and baking powder.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form.
- Fold in the Fluffiness: Gently fold the fluffy egg whites into the thick batter, then fold in the blueberries.
- Preheat the Griddle: Preheat a greased griddle over medium heat.
- Cook the Pancakes: Scoop about 1/4 cup of batter for each pancake onto the griddle and cook until golden brown, about 2-3 minutes per side.
Notes
Serve with Greek yogurt and maple syrup for extra indulgence. Can be stored in the fridge for up to 3 days or frozen for a month.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 140mg