Blueberry Cottage Cheese Pancakes

Vegetarian
Health score
8%
Blueberry Cottage Cheese Pancakes
45 min.
2
523kcal

Suggestions


Start your day off on a delicious note with these delightful Blueberry Cottage Cheese Pancakes! If you’re in search of a breakfast that’s both nourishing and satisfying, look no further. These pancakes are a perfect fusion of fluffy goodness and the wholesome benefits of cottage cheese, providing a boost of protein to fuel your morning.

Imagine biting into a warm pancake, bursting with juicy blueberries that offer a natural sweetness and a vibrant pop of color on your plate. The addition of cinnamon adds a warm, comforting flavor that will make you feel right at home. Whether you are enjoying a peaceful morning at home or hosting a brunch for friends, these pancakes are sure to impress and satisfy your taste buds.

Not only are these pancakes vegetarian, but they are also rich in nutrients that will keep you energized throughout your day. With a preparation time of just 45 minutes and serving two people, this recipe is a fantastic option for couples or small families looking for a hearty breakfast. You can easily double the recipe for a larger group and watch them vanish in no time!

So, roll up your sleeves and get ready to whip up a batch of these delectable Blueberry Cottage Cheese Pancakes. They are more than just a meal; they are a celebration of flavors and textures that will undoubtedly elevate your breakfast experience.

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 cup blueberries 
  • tablespoons butter melted (, or oil)
  • 0.5 teaspoon cinnamon 
  • 0.5 cup curd cottage cheese 
  •  eggs lightly beaten ()
  • cup flour 
  • 0.5 cup milk 
  • 0.3 teaspoon salt 
  • tablespoons sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan

Directions

  1. Mix the flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl.
  2. Mix the cottage cheese, milk, egg, butter, and vanilla extract in another large bowl.
  3. Mix the dry ingredients into the wet.
  4. Mix in the blueberries.
  5. Heat a pan and melt a touch of butter in it.
  6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Nutrition Facts

Calories523kcal
Protein13.44%
Fat31.92%
Carbs54.64%

Properties

Glycemic Index
198.55
Glycemic Load
46.75
Inflammation Score
-7
Nutrition Score
17.455652071082%

Flavonoids

Cyanidin
3.13mg
Petunidin
11.67mg
Delphinidin
13.11mg
Malvidin
25.01mg
Peonidin
7.51mg
Catechin
1.96mg
Epigallocatechin
0.24mg
Epicatechin
0.23mg
Luteolin
0.07mg
Kaempferol
0.61mg
Myricetin
0.48mg
Quercetin
2.84mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:522.73kcal
26.14%
Fat:18.44g
28.36%
Saturated Fat:10.03g
62.7%
Carbohydrates:71.01g
23.67%
Net Carbohydrates:68.17g
24.79%
Sugar:20.52g
22.8%
Cholesterol:128.18mg
42.73%
Sodium:1088.07mg
47.31%
Alcohol:0.69g
100%
Alcohol %:0.33%
100%
Protein:17.47g
34.94%
Selenium:34.46µg
49.23%
Vitamin B1:0.56mg
37.5%
Vitamin B2:0.6mg
35.49%
Folate:133.68µg
33.42%
Manganese:0.65mg
32.68%
Phosphorus:308.2mg
30.82%
Calcium:268.93mg
26.89%
Iron:3.7mg
20.56%
Vitamin B3:4mg
19.99%
Vitamin A:662.43IU
13.25%
Vitamin B12:0.77µg
12.91%
Vitamin B5:1.19mg
11.95%
Fiber:2.85g
11.38%
Zinc:1.27mg
8.44%
Vitamin K:8.71µg
8.3%
Potassium:281mg
8.03%
Magnesium:31.5mg
7.87%
Vitamin D:1.16µg
7.76%
Vitamin B6:0.15mg
7.36%
Copper:0.15mg
7.36%
Vitamin E:0.89mg
5.92%
Vitamin C:3.61mg
4.37%