Ingredients
1 cup cottage cheese
2 large eggs
1/4 cup flour (use oat flour or gluten-free blend for gluten-free)
1/2 cup blueberries
Zest and juice of 1 lemon
Instructions
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Make the Batter: In a bowl, mix the cottage cheese, eggs, flour, lemon zest, and lemon juice until smooth and well combined.
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Fold in Blueberries: Gently fold in the blueberries, being careful not to break them up too much.
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Heat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it.
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Cook the Pancakes: Pour small rounds of batter onto the pan. Cook for 2–3 minutes on each side, until golden brown and cooked through.
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Serve: Serve warm with a drizzle of lemon glaze, honey, or your favorite pancake toppings.
Notes
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Gluten-free option: Use oat flour or a 1:1 gluten-free flour blend.
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Berry swap: You can replace blueberries with raspberries or diced strawberries for a new twist.
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Topping ideas: Top with yogurt, granola, or extra blueberries for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Gluten-Free, Low-Carb
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
