Blueberry Protein Pancakes

Fluffy, nourishing, naturally delicious—and ridiculously easy. These blueberry protein pancakes are made with cottage cheese, eggs, oat flour, and juicy blueberries for a satisfying breakfast that feels like a treat but actually keeps you going.

MAKES 4 pancakes | PREP 5 min | COOK 15 min

What You’ll Need

• ½ cup cottage cheese

• ¾ cup + 2 Tbsp oat flour (or einkorn flour if you’re not gluten-free)

• 2 eggs

• 1 tsp maple syrup

• Pinch of sea salt

• 1 tsp vanilla extract

• ¾ tsp baking powder

• Handful of blueberries (fresh or frozen work)

• Olive oil for frying

Optional Toppings

• Maple syrup

• Grass-fed butter

• Blueberries

• Vanilla or lemon yogurt

Let’s Make Them

1. Blend.
In a blender, combine cottage cheese, oat flour, eggs, maple syrup, vanilla extract, and sea salt. Blend until smooth.

2. Add the good stuff.
Add baking powder to the batter and stir to combine. Then gently fold in the blueberries.

3. Heat your skillet.
Heat a skillet over medium heat with a drizzle of olive oil.

4. Cook.
Pour some of the batter into the skillet and cook until the edges are set and lightly golden. Flip and cook until golden brown on both sides. Repeat until you’ve used all the batter.

5. Serve.
Serve warm with your favorite toppings. A drizzle of maple syrup and a dollop of yogurt pair beautifully with the blueberries.

These also freeze well, making them a great make-ahead breakfast for busy mornings.

Make It Yours

Want to make these extra delicious? Add a dollop of lemon yogurt. Mix Greek yogurt with lemon juice, zest, and a touch of honey or maple syrup. Blueberry + lemon = little breakfast magic.

Nourish Note

Protein + healthy fats + fiber make this a satisfying way to start the day. Pair your pancakes with fruit or eggs when you want an even more substantial breakfast.

Eat well. Feel good. Shine on.