Lemon Blueberry Cottage Cheese Pancakes
Lemon Blueberry Cottage Cheese Pancakes are an easy pancake recipe, perfect for breakfast to keep your family energized for the day!
Equipment
- Food Processor or Blender
- Non-stick skillet or griddle
Ingredients
- 1 cup Shamrock Farms Lowfat Cottage Cheese
- 1 cup old fashioned oats
- 6 pieces eggs
- 2 medium lemons for zest and juice (about 3 tablespoons lemon juice)
- 2 teaspoons honey
- 1 cup fresh blueberries
- 2-3 tablespoons butter for cooking
Instructions
- In a food processor or blender, combine the Shamrock Farms Lowfat Cottage Cheese, oats, eggs, lemon zest, lemon juice, and honey. Blend on high for 30 seconds until batter is completely smooth.
- Preheat a non-stick skillet or griddle on medium-high and add a pat of butter (about ½ to 1 tablespoon) to the pan or griddle.
- Gently pour ¼ cup of batter into the pan. Add 6-8 blueberries per pancake. Cook until bubbles begin to appear, about 1-2 minutes. With a rubber spatula, gently flip the pancake over.
- Cook for an additional two minutes. Note: depending on the size of your blueberries, they may prevent the batter from touching the pan after you flip, and each pancake may take a little longer to cook.
- Add additional butter to the skillet or griddle as necessary and serve with maple syrup.
Nutrition
Serving: 1pancakeCalories: 309kcalCarbohydrates: 29gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 263mgSodium: 371mgPotassium: 320mgFiber: 4gSugar: 10gVitamin A: 586IUVitamin C: 32mgCalcium: 100mgIron: 3mg
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