Description
These High-Protein Blueberry Pancake Bowls are a delicious and nutritious breakfast option, combining the goodness of rolled oats, cottage cheese, and fresh blueberries. Made quickly on the stovetop, these pancakes are fluffy, protein-packed, and perfect for a wholesome start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon honey (optional)
Toppings
- 1 cup blueberries
- Additional honey (optional)
Instructions
- Prepare the Batter: In a blender, combine the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, honey, and salt. Blend the mixture until smooth and well combined to form a thick pancake batter.
- Preheat Skillet: Place a non-stick skillet over medium heat and allow it to warm up thoroughly before cooking the pancakes.
- Cook Pancakes: Pour the batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface, approximately 2-3 minutes, then flip and cook the other side until golden brown, about 1-2 minutes more.
- Serve: Arrange the cooked pancakes in bowls and top with fresh blueberries. Drizzle additional honey over the top if desired for added sweetness.
Notes
- Using cottage cheese adds a creamy, protein-rich texture to the pancakes.
- Feel free to substitute fresh blueberries with frozen ones if fresh are unavailable.
- Adjust the honey amount based on your preferred sweetness level, or omit for a sugar-free version.
- Ensure the skillet is properly preheated to avoid sticking and to cook pancakes evenly.
- For a smoother batter, soak oats in milk or water for 5-10 minutes before blending (optional).
