Ingredients (makes ~12 mini pancakes)
- 1 cup cottage cheese (high-protein or 2%/4% for best texture)
- 1 cup all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 2 large eggs
- 1 lemon, zested + juiced
- 2–4 tbsp milk (optional, to adjust batter)
- 1 tbsp honey or sugar (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Optional Protein Boosts:
- 1 scoop vanilla protein powder (works great with this flavor)
- OR 2 tbsp powdered milk
- OR 2 tbsp Greek yogurt added to the batter
🥞 Instructions
1. Blend Wet Ingredients
In a blender or bowl:
- Cottage cheese
- Eggs
- Lemon juice
- Lemon zest
- Vanilla
Blend or whisk until smooth. (Blending makes fluffier pancakes.)
2. Mix Dry Ingredients
In another bowl, whisk together:
- Flour
- Baking powder
- Salt
- (Protein powder if using)
3. Combine Batter
- Pour the cottage cheese mixture into the dry ingredients.
- Gently mix until combined — do NOT overmix.
- If too thick, add 1–4 tbsp milk to loosen.
4. Add Blueberries
- Fold blueberries in gently.
- If using frozen, do not thaw (to prevent purple batter).
5. Cook Pancakes
- Heat a nonstick pan on medium with a little butter or oil spray.
- Spoon out small pancakes (2–3 tbsp per pancake).
- Cook 2–3 minutes until bubbles form and edges set.
- Flip and cook another 1–2 minutes.
Mini pancakes cook quickly!
6. Serve
Serve warm with:
- Extra blueberries
- Greek yogurt
- Honey or maple syrup
- Lemon zest
- Powdered sugar (optional)
💪 High-Protein Tips
To maximize protein:
✔ Use high-protein cottage cheese (15g+ per ½ cup)
✔ Add 1 scoop vanilla protein powder (will add 20–25g protein)
✔ Serve with Greek yogurt on top
✔ Add powdered milk to batter for extra grams without changing texture
