Ingredients14 m servings 199 cals
- Pancakes: Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.
- For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.
- Sauce: Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.
- To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.
Per Serving: 199 calories; 9.1 g fat; 19.3 g carbohydrates; 10.8 g protein; 165 mg cholesterol; 367 mg sodium. Full nutrition
ReviewsRead all reviews 4
I use wild organic blueberries for this and it's delicious and perfect every time. I have made these about a dozen times now. They are delicate but I have never had issues, mess free. The taste ...
lutzflcat was right. The "pancakes" are delicate, TOO delicate; I tried to flip them over, only to make a mess out of them. If I had waited any longer, I would have burned them. And the panca...
This recipe is pretty good! A healthy spin on pancakes! I wanted to start having a healthier breakfast and this one is perfect for protein and low carbs. My husband really enjoyed them too. ...