These Cottage Cheese Protein Pancakes with Blueberries & Lemon are a beautiful reminder that breakfast can be both supportive and satisfying. Made with protein-rich cottage cheese, eggs, and a boost of protein powder, this recipe helps support steady energy, muscle health, and blood sugar balance—without relying on refined flours or added sugars. Juicy blueberries add a touch of natural sweetness and antioxidants, making this a gentle, nourishing way to start the day feeling fueled and cared for.
Ingredients:
- ½ cup cottage cheese (preferably small curd, full-fat or low-fat)
- 2 large eggs
- 1 scoop protein powder (vanilla or unflavored – whey, pea, or collagen)
- 1 tbsp coconut flour (or 2 tsp almond flour for a slightly softer texture)
- ½ tsp baking powder
- ½ tsp vanilla extract (optional)
- ½–1 tsp lemon zest (optional but amazing with blueberries)
- Pinch of salt
- Avocado oil spray (for cooking)
- ¼ cup blueberries (fresh preferred; if frozen, rinse and pat dry)
Instructions:
1. Make the batter:Add everything except the blueberries into a blender or food processor.Blend until smooth, but don’t over-blend. Let the batter rest for 5 minutes to thicken slightly.2. Prep your pan:Heat a stainless steel or copper-bottom pan on setting 4 (medium-low) for at least 3 minutes. Spray generously with avocado oil.3. Cook:Pour small circles of batter into the pan (2–3 tbsp each). Gently dot each pancake with a few blueberries. Cook for 2–3 minutes, until bubbles form and edges look dry. Flip gently and cook the other side for 1–2 minutes, until golden and set.4. Serve:Top with sugar-free syrup, Greek yogurt, almond butter, or a squeeze of lemon.
