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Breakfast recipe · from the recipe book

Cottage Cheese Oat Pancakes with Blueberries

Fluffy, tender oat pancakes with a gentle tang from cottage cheese, topped with juicy warm blueberries and a drizzle of maple.

Cottage Cheese Oat Pancakes with Blueberries

Ingredients

  • 1 cup80 gOld-fashioned rolled oats
  • 1 cup200 gCottage cheese, 2%
  • 3 large150 gEggs
  • ¾ tsp4 gBaking powder
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 1¼ tsp6 gCanola oil
  • 1 cup150 gBlueberries
  • 1 tbsp20 gMaple syrup

Steps

  1. Blend or pulse the oats into a coarse flour in a blender or food processor.
  2. Add the cottage cheese, eggs, baking powder, cinnamon, vanilla and salt and blend until smooth. Let the batter rest 5 minutes to thicken.
  3. Heat a nonstick skillet over medium-low heat and brush with a little of the oil.
  4. Pour about 1/4 cup batter per pancake. 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). Repeat with the remaining oil and batter.
  5. Warm the blueberries in the skillet for 2 minutes until they just begin to burst.
  6. Stack the pancakes on two plates, spoon over the blueberries and drizzle with the maple syrup.

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 19, 2026.

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