# Components:
→ Wet Ingredients
01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional
→ Add-ins
10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan
→ To Serve
12 - Maple syrup or honey, optional
13 - Greek yogurt, optional
# Directions:
01 - In a large bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth and well blended.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar until evenly distributed.
03 - Pour dry ingredient mixture into wet ingredients and stir gently until just combined. Avoid overmixing to maintain pancake fluffiness.
04 - Gently fold fresh blueberries into the batter using a spatula.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
06 - Pour 1/4 cup batter per pancake onto the preheated skillet. Cook for 2-3 minutes until bubbles form on the surface and edges begin to set.
07 - Flip pancakes and cook for approximately 2 minutes until golden brown and cooked through.
08 - Repeat cooking process with remaining batter, greasing the pan between batches as needed.
09 - Transfer warm pancakes to serving plates and top with additional blueberries, maple syrup, or Greek yogurt as desired.
