Pancakes…one of my absolute favorite, favorite things in the world when it comes to breakfast. Love it, but normal pancakes are quite heavy and rich in calories, so I tried to look for a healthier version which satisfies the cravings. Cottage Cheese Blueberry Pancakes are the answer!
Cottage cheese is a healthy addition to the mix and a good source of protein and buckwheat flour contains fiber, minerals and Vitamin B, therefore a healthier option than regular flour. Also, for the people following a gluten-free diet, buckwheat is your go-to flour replacement. Blueberries make a great substitute for the sweet flavor if you prefer to leave the maple syrup out of the calorie equation, but nobody ever got hurt from a little drizzle of maple syrup, right? So here you have it, a healthy post-workout breakfast option; a delicious stack of pancakes that will make your day!
Ingredients for Cottage Cheese Blueberry Pancakes (serves 2):
- 200 grams Cottage Cheese
- 75 grams Buckwheat flour
- 2 Eggs
- 1 tsp Baking powder
- Handful of Blueberries
- Butter or Coconut oil for frying
How to Make:
Mix cottage cheese and eggs and pour flour and baking powder in the mixture. Heat up a griddle or small pan on medium heat, add butter and spoon two small heaps of batter into the pan. Push some blueberries into the batter and turn the pancake when small bubbles appear on the surface and/or the other side is brown. When done, serve with the rest of the blueberries and some maple syrup. Enjoy your breakfast!