Popular Conditions & Diets
Ingredients
8
Time
25m
Serves
4
Recipe by Fran Allen
Ingredients
8
Time
25m
Serves
4
1 cup
Buttermilk
1/2 cup
Cottage Cheese
2
Large Eggs
1 1/4 cup
Whole Wheat Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
Breakfast
High Protein
Kid-Friendly
30-Minute Meal
1/4 tsp
Kosher Salt
2 cups
Blueberries
1 cup for cooking, 1 cup for topping
1
In a blender, combine the buttermilk, cottage cheese, eggs, vanilla extract, and maple syrup. Blend until smooth. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2
Pour the blended wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine. Fold in the blueberries.
3
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Scoop 1/4 cup of batter onto the skillet for each pancake. Add blueberries to each one. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
4
Stack the pancakes and top with Greek yogurt, extra blueberries, and a drizzle of maple syrup if desired.
5
Notes: To make your own buttermilk, add 1 Tbsp of lemon juice to 1 cup of milk and set aside for 10 minutes. To make these gluten-free sub the whole what flour for 1 cup one-to-one gf flour blend and ½ cup almond flour.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
