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Fluffy High-Protein Cottage Cheese Pancakes Easy Blueberry Lemon Syrup Recipe

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These fluffy high-protein cottage cheese pancakes are tender and packed with protein, topped with a tangy blueberry lemon syrup that adds a fresh, sweet-tart flavor. Perfect for a quick, satisfying breakfast or weekend brunch.

Ingredients

Scale
  • 1 cup (225g) small-curd cottage cheese
  • 3 large eggs, room temperature
  • 1/2 cup (60g) all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp baking powder
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Butter or oil for cooking
  • 1 cup (150g) fresh or frozen blueberries
  • 1/4 cup (60ml) water
  • 2 tbsp honey or sugar
  • Juice and zest of 1 lemon
  • Optional: 1/2 tsp lemon zest for extra zing

Instructions

  1. Place 1 cup of small-curd cottage cheese in a blender or food processor and pulse for 20-30 seconds until creamy but not completely smooth.
  2. In a medium bowl, whisk together 3 large eggs, 1 tbsp honey or maple syrup, and 1/2 tsp vanilla extract until combined and slightly frothy.
  3. Stir the blended cottage cheese into the egg mixture until evenly mixed.
  4. In a separate bowl, sift together 1/2 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Pour about 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes until golden brown and cooked through. Repeat with remaining batter.
  8. While pancakes cook, combine 1 cup blueberries, 1/4 cup water, 2 tbsp honey, and lemon juice and zest in a small saucepan. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until syrup thickens and blueberries burst. Remove from heat.
  9. Stack pancakes on plates and generously spoon warm blueberry lemon syrup over the top. Optionally, garnish with fresh lemon zest or a few whole blueberries.

Notes

Blend the cottage cheese for fluffier pancakes. Use a 1/4-cup measuring cup to portion batter for consistent thickness. If pancakes brown too fast, lower heat. Add a tablespoon of milk if batter is too thick. Syrup simmers gently to preserve fresh blueberry flavor and avoid bitterness.

Nutrition

Keywords: cottage cheese pancakes, high protein pancakes, blueberry lemon syrup, healthy breakfast, gluten-free pancakes, easy brunch recipe

Find it online: https://elaraeats.com/fluffy-high-protein-cottage-cheese-pancakes-easy-blueberry-lemon-syrup-recipe/