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Fluffy Cottage Cheese Protein Pancakes Easy Blueberry Maple Compote Recipe

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These fluffy cottage cheese protein pancakes are tender and airy with pockets of creamy cottage cheese, complemented by a warm, naturally sweet blueberry maple compote. Perfect for a nourishing, protein-packed breakfast without heaviness or refined sugar.

Ingredients

Scale
  • 1 cup (225g) small-curd cottage cheese
  • 3 large eggs, room temperature
  • 1/2 cup (45g) rolled oats or oat flour
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • Optional: 1 tbsp maple syrup or honey
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tbsp pure maple syrup
  • 1 tsp lemon juice
  • 1/4 tsp ground cinnamon (optional)
  • Butter or coconut oil for cooking

Instructions

  1. In a blender or food processor, pulse the rolled oats until they reach a fine flour consistency (about 30 seconds). Transfer to a mixing bowl.
  2. Add the cottage cheese, eggs, vanilla extract, baking powder, salt, and optional maple syrup to the oat flour. Blend or whisk vigorously until the batter is mostly smooth but still slightly textured, about 1 minute.
  3. Let the batter sit for 5 minutes to allow the oats to absorb moisture and the baking powder to activate.
  4. While the batter rests, combine blueberries, maple syrup, lemon juice, and cinnamon (if using) in a small saucepan over medium heat. Stir occasionally and cook for 7-10 minutes until the berries burst and the mixture thickens slightly. Remove from heat and keep warm.
  5. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a teaspoon of coconut oil and swirl to coat.
  6. Pour about 1/4 cup (60ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
  7. Transfer cooked pancakes to a plate and cover loosely with foil or a clean kitchen towel while finishing the rest.
  8. Stack the pancakes and spoon generous amounts of blueberry maple compote over the top. Optionally, drizzle extra maple syrup or add a dollop of Greek yogurt or whipped cream.

Notes

Use small-curd cottage cheese for best texture. For dairy-free, substitute cottage cheese with thick, high-protein coconut yogurt. For gluten-free, use certified gluten-free oats or almond flour. Resting the batter improves fluffiness. Flip pancakes gently when bubbles appear and edges look dry. Keep cooked pancakes warm in a low oven if cooking for a crowd.

Nutrition

Keywords: protein pancakes, cottage cheese pancakes, blueberry compote, healthy breakfast, high protein, gluten-free option, easy pancakes, maple syrup

Find it online: https://tastytuck.com/fluffy-cottage-cheese-protein-pancakes-easy-blueberry-maple-compote-recipe/