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Cottage Cheese Protein Lemon Blueberry Pancakes Recipe

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These Cottage Cheese Protein Lemon Blueberry Pancakes are a delicious, high-protein breakfast option featuring fluffy pancakes infused with fresh lemon zest and juice, packed with the nutritional goodness of cottage cheese and vanilla protein powder. Topped with a vibrant homemade blueberry compote and a tangy lemon cream, they offer a perfect balance of sweetness and citrus brightness for a satisfying and wholesome meal.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

Pancakes

  • 1 cup Full Fat Cottage Cheese
  • 2 Large Eggs
  • 1/4 cup Whole Milk
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Fresh Lemon Juice
  • 2 tsp Fresh Lemon Zest
  • 3/4 cup Oat Flour
  • 1/4 cup Vanilla Protein Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 2 tsp Avocado Oil

Blueberry Compote

  • 1 1/2 cups Fresh Blueberries
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Cornstarch
  • 1 tbsp Water

Lemon Cream

  • 1/2 cup Full Fat Cottage Cheese
  • 1/4 cup Plain Greek Yogurt
  • 1 tbsp Pure Maple Syrup
  • 1 tsp Fresh Lemon Zest

Instructions

  1. Make the blueberry compote: Add the fresh blueberries, maple syrup, and lemon juice to a small saucepan. Cook over medium heat for 4 minutes, stirring occasionally, until the berries release their juices and soften.
  2. Thicken the compote: Stir together the cornstarch and water until smooth, then add this mixture to the blueberry sauce. Continue to simmer for 1 minute until the compote becomes glossy and lightly thickened, then remove from heat.
  3. Prepare the lemon cream: In a blender, combine the full fat cottage cheese, Greek yogurt, maple syrup, and lemon zest. Blend until the mixture is silky smooth. Transfer to the refrigerator to chill until serving.
  4. Blend the pancake batter wet ingredients: Blend the cottage cheese, eggs, whole milk, maple syrup, lemon juice, and lemon zest until smooth and well combined.
  5. Combine dry and wet ingredients: In a mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and fine sea salt. Stir in the blended wet mixture gently until just combined. Let the batter rest for 5 minutes to slightly thicken and hydrate.
  6. Cook the pancakes: Heat a nonstick skillet over medium-low heat and lightly coat with a thin layer of avocado oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set.
  7. Flip and finish cooking: Carefully turn the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through. Use remaining avocado oil as needed between batches.
  8. Assemble and serve: Stack the warm pancakes on plates, top generously with chilled lemon cream and spoonfuls of the blueberry compote. Serve immediately for a fresh and flavorful breakfast experience.

Notes

  • Oat flour can be substituted with whole wheat flour or almond flour for different textures and flavors.
  • Use a nonstick skillet or lightly oil the pan to prevent sticking and ensure even cooking.
  • Allowing the batter to rest helps the oat flour absorb moisture, resulting in fluffier pancakes.
  • Adjust the sweetness of the compote and lemon cream by adding more or less maple syrup according to taste.
  • This recipe can be doubled or halved easily to suit different serving sizes.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/cottage-cheese-protein-lemon-blueberry-pancakes-recipe/