Protein Blueberry Oat Pancakes

A protein-packed recipe for blueberry pancakes made with a blend of cottage cheese, oats, and protein powder. Makes 8 small pancakes (4 per serving)

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 260kcal

Author Amee

⅓ cup whole oats
¼ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
28 g unflavored Quest Nutrition baking mix/protein powder *see notes for swaps
⅓ cup 2% cottage cheese *can also use full-fat cottage cheese
¼ cup whole cultured buttermilk
1 teaspoon extra virgin olive oil
2 eggs
¼ teaspoon vanilla
1 packet of stevia *optional for added sweetness
½ cup Wyman's of Maine wild blueberries thawed and drained well (these little blueberries are easier to cook in pancakes)
Virgin coconut oil for cooking

Blend oats, cinnamon, baking powder, baking soda and protein powder in a blender or food processor until oats are ground into a flour texture.
Pour oat mixture into a medium size bowl and set aside.
Add cottage cheese, buttermilk, olive oil, eggs, vanilla, and stevia (if using) into the blender and blend until smooth.
Combine the egg mixture and the dry oat mixture and whisk until just blended. Do not over mix.
Let the batter sit for a few minutes to thicken.
Gently fold in blueberries.
Preheat a non-stick skillet over medium heat.
Add a little virgin coconut oil to the warm skillet and pour about ¼ cup pancake mixture onto skillet.
Cook until pancake begins to bubble, flip and cook the other side until middle is set.
Make sure not to get the griddle/skillet too hot so that the exterior browns before the middle can finish setting. Adjust the heat, as needed.

Tips and Variations:

Don't substitute the buttermilk for milk or DIY buttermilk (milk+vingear). You need the cultured buttermilk for this recipe to work.
Also, I don't recommend fat-free cottage cheese. You need the fat for moisture and texture.
Quest baking mix has some thickening ingredients added to the whey making it ideal for baked goods. I have tested this recipe using regular vanilla whey isolate (I used Puori vanilla whey) and left out the added stevia since the protein powder is already sweetened. They were delicious, but not as fluffy as the original recipe. When substituting with regular whey protein powder, use ½ cup of oats for a fluffier pancake or stick with the ⅓ cup for a more dense, crepe-like pancake.
Make small ¼ cup size pancakes so they are easy to flip, due to the delicate nature of the oat flour.