Go Back
–+ servings
A stack of lemon blueberry muffins on a plate.
Print

Lemon Blueberry Cottage Cheese Pancakes

Lemon Blueberry Pancakes made with cottage cheese that are fluffy, high-protein and easy to make! Every bite is full of sweet berry and lemon of flavor, perfect for spring and summer. These freeze and reheat well, making them perfecto for a healthy breakfast, especially on busy mornings!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Pancakes
Calories 115kcal
Author Christine McMichael

Equipment

Ingredients

  • 1 1/4 cups all-purpose flour or whole wheat
  • 1/2 teaspoon baking soda
  • 1 cup cottage cheese
  • 3 large eggs
  • zest from one medium lemon about 1 teaspoon
  • 2 1/2 Tablespoons lemon juice about 1 medium lemon
  • 2 Tablespoons coconut oil
  • 1 Tablespoon maple syrup plus more for serving
  • 1 teaspoon vanilla extract
  • 1 cup small blueberries

Instructions

  • Combine the flour and baking soda in a large bowl and whisk.
  • Add the cottage cheese, eggs, lemon zest, lemon juice, maple syrup, and vanilla to the blender and blend until smooth.
  • Add in the melted and cooled coconut oil, then blend.
  • Pour the blended ingredients into the dry ingredients and stir gently, just until combined.
  • Fold in the blueberries.
  • Heat a non-stick skillet over medium-low heat, scoop the batter into the pan, cover with a lid and cook until the top looks glossy and bubbles begin to form on the pancake (about 2 minutes).
  • Flip the pancake, cover, and cook until the top is softened and the pancake is cooked through, about 2 minutes.
  • Stack the cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!

Video

Notes

  • Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
  • When adding the wet ingredients to the dry, stir gently to combine them. Over-mixed pancake batter can lead to tough, flat pancakes.
  • Feel free to make a double or triple batch and freeze some for later!

Nutrition

Serving: 1Pancake | Calories: 115kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 119mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg