Cottage Cheese Protein Pancakes

• 90
  1 cup cottage cheese

  Village cottage cheese (Tvorog) 15%, ZIP, 250 g90$6.93Buy from GastronomUSA
• 94
  2 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 87
  1/2 cup gluten-free rolled oats

  Gluten-Free Rolled Oats87$14.49Buy from Terrasoul Superfoods
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 1 pinch salt
• 91
  1 tbsp unsalted butter

  Unsalted Butter91$6.99Buy from Nutrition World
• 90
  1/2 cup blueberries, warmed

  Great Value Organic Frozen Blueberries, 10 oz90$5.30Buy from Water Butlers

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1. 1

   Add the cottage cheese, eggs, gluten-free rolled oats, ground cinnamon, and a pinch of salt to a blender.

2. 2

   Blend on high speed for about 1 minute until the batter is completely smooth and creamy. Let the batter rest for 2 minutes so the oats can hydrate and thicken.

3. 3

   Warm the blueberries in a small saucepan over low heat for 2 to 3 minutes until tender and releasing their purple juices, then set aside.

4. 4

   Melt half of the unsalted butter in a large nonstick skillet over medium-low heat. Pour batter in 1/4-cup portions to form round pancakes.

5. 5

   Cook gently for 3 to 4 minutes until bubbles break on the surface and the edges appear set and matte. Flip carefully and cook the second side for 2 to 3 minutes until golden brown.

6. 6

   Transfer the pancakes to plates, cook any remaining batter with the rest of the unsalted butter, and spoon the warm blueberries and their juices over the top before serving.