Ingredients:

  • 1 cup (225g) cottage cheese
  • 2 large (100g) eggs
  • 1/2 cup (60g) rolled oats
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Combine the cottage cheese, eggs, rolled oats, lemon juice, vanilla, baking powder, and salt in a high-speed blender. Process on high for 30–60 seconds until the mixture is completely smooth and velvety.
  2. Pour the blended batter into a mixing bowl. Gently fold in the lemon zest and fresh blueberries using a spatula, ensuring the berries remain intact.
  3. Heat a non-stick skillet over medium-low heat and melt a portion of the unsalted butter.
  4. Pour approximately 1/4 cup (60ml) of batter per pancake. Cook until bubbles form on the surface and the edges look set, approximately 3 minutes.
  5. Flip carefully and cook for another 2 minutes until the pancake is a consistent golden brown.
  6. Repeat with the remaining batter, adding fresh butter to the pan as needed.