Blueberry Pancakes

This yummy but healthy breakfast is full of protein, so it will keep you full till lunch.

Taste: Simplicity: Cost:

Recipe by Alexandra Bulbuc

Tested by Abi Pearce

Ingredients

200g cottage cheese (preferably full-fat for a creamier texture)
2 medium eggs
100g oats
1 tablespoon vanilla extract
1-2 tablespoons of honey or maple syrup
1 teaspoon baking powder
A pinch of salt
1-2 tablespoons milk (to loosen the batter)
100g fresh or frozen blueberries (fresh works better, but frozen is cheaper)
A small amount of butter, oil or cooking spray for lightly greasing the pan (coconut oil is best for cooking the pancakes)

Make the batter: In a blender (or with a whisk if you don't have a blender), combine cottage cheese, eggs, oats, vanilla, honey or maple syrup, baking powder, and salt. Blend until smooth and creamy. Stirl in a splash of milk if the mixture feels too heavy - it should pour but still hold shape.
Add the blueberries: If using frozen blueberries, gently fold them into the batter so they don’t burst. If using fresh blueberries, I found it best to scatter them over the pancakes once the first side has cooked slightly - this keeps the colour vibrant and prevents sogginess.
Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray, oil or a bit of butter.
Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease it with a little coconut oil. Spoon small rounds of batter (about 2 tablespoons each) into the pan. Cook for 1-2 minutes until small bubbles appear on the top, then flip carefully and cook another minute or two until golden and set through. Keep warm while you finish the batch.
Serve & Enjoy: Stack the pancakes and top with extra blueberries, a drizzle of honey or yoghurt and a few banana slices if you like.