Fluffy Blueberry Cottage Cheese Cloud Pancakes
Start your day with these creamy, fluffy pancakes made with cottage cheese and fresh blueberries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: Cooking on a griddle
- 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
- Whisk the egg yolks and cottage cheese in a medium bowl until well combined. Stir in the flour and baking powder to form a thick batter.
- Beat the egg whites in a separate clean bowl until stiff peaks form.
- Fold the fluffy egg whites into the thick batter, being careful not to overmix. Gently fold in the blueberries.
- Preheat a greased griddle over medium heat until hot.
- Scoop about 1/4 cup of batter for each pancake onto the griddle. Cook until golden brown, about 2-3 minutes per side.
Notes
Serve with maple syrup, Greek yogurt, or powdered sugar. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 120mg