High Protein GF Blueberry Pancakes
Utensils:
Blender
Measuring cups and spoons
Spatula (for flipping the pancakes)
Non-stick skillet or griddle
Ladle or ¼ cup measuring cup (for scooping the batter)
Ingredients:
1 cup Good Culture whole fat cottage cheese
2 large eggs
1 cup rolled oats (or quick oats)
½ tsp cinnamon (good for brain health!)
1 tsp vanilla extract (optional)
Pinch of salt
½ cup fresh or frozen blueberries
1 tbsp ground flaxseed or chia seeds (optional omega-3 boost)
Butter, ghee or coconut oil for cooking
Instructions:
Blend the Batter (Optional but Recommended):
Add the cottage cheese, eggs, oats, cinnamon, vanilla, salt, and flaxseed to a blender. Blend until the oats break down and the mixture is mostly smooth (about 20-30 seconds). If you prefer texture, you can just stir everything by hand.Add Blueberries:
Gently stir in the blueberries if using. If using frozen berries, no need to thaw — just toss them in.Heat the Pan:
Warm a non-stick skillet or griddle over medium heat. Lightly grease with butter, ghee or coconut oil.Cook the Pancakes:
Pour about ¼ cup batter per pancake into the skillet. Cook for 2-3 minutes until the edges are set and the bottom is golden, then flip carefully. Cook another 1-2 minutes until fully cooked.Serve Warm:
Top with more berries, a dollop of plain greek yogurt, or a drizzle of almond butter for extra brain-friendly fats. Maple syrup if you want natural sweetness. Store extra in a glass container in the fridge for 3 days.
Tip: Boost both brain health and protein by adding 2 tablespoons of hemp seeds (hemp hearts) right into the batter. They blend in smoothly, add a mild nutty flavor, and give you an extra 6-7 grams of complete protein plus brain-loving omega-3 and omega-6 fats. This supports brain cell function and helps reduce inflammation — key for healthy aging and cognitive protection!
