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Breakfast recipe · from the recipe book

Cinnamon Cottage Cheese Oat Pancakes with Blueberries

Tender, custardy oat pancakes with a gentle cinnamon-orange warmth, studded with juicy blueberries and topped with fresh strawberries and orange segments.

Cinnamon Cottage Cheese Oat Pancakes with Blueberries

Ingredients

  • 1½ cups340 gCottage cheese, 2%
  • 2 cups160 gOld-fashioned rolled oats
  • 3 large150 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 1¾ tsp8 gBaking powder
  • 1⅛ tsp3 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp30 gHoney
  • ⅛ tsp1 gSalt
  • 1 cup150 gBlueberries
  • 2½ tsp12 gUnsalted butter
  • 1¼ cups sliced200 gStrawberriessliced
  • 1 medium131 gOrangesegmented

Steps

  1. Pulse the oats in a blender until they look like coarse flour.
  2. Add the cottage cheese, eggs, milk, honey, vanilla, cinnamon, baking powder and salt to the blender and blend until smooth. Let the batter rest 5 minutes to thicken.
  3. Pour the batter into a bowl and gently fold in the blueberries.
  4. Prepare the topping: toss the strawberries and orange segments together in a small bowl and set aside.
  5. Heat a large nonstick skillet over medium-low heat and melt about one quarter of the butter.
  6. Pour about 1/4 cup batter per pancake into the skillet. Cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the centers reach 160°F (71°C).
  7. Repeat with the remaining batter, adding the remaining butter one quarter at a time between batches.
  8. Serve the pancakes topped with the strawberry and orange mixture.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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