Multigrain Blueberry Cottage Cheese Pancake Recipe
These blueberry cottage cheese pancakes are packed with protein! The perfect filling fiber packed breakfast, baked with multigrain flours with a mix of whole wheat, oat and buckwheat flours!
I’ve been eating a lot of pancakes the past couple weeks.
The past couple of months have been pretty hard. The Friday before last, we said goodbye to Savannah, our Bernese Mountain Dog, who has been a part of my entire post-college life. If you follow me on instagram, you probably know how much she means to us from her and Charlie’s starring role on my stories. On Christmas, she had emergency surgery for a punctured intestine and sepsis. They gave us a 50/50 chance that she’d make it - and thankfully, she did. We thought we were out of the woods, but she was taking a long time to heal. Then she started getting weaker and losing her appetite. The day before Valentine’s Day, she was diagnosed with advanced lung cancer, and a week later, we had to say goodbye.
It feels too sad to write more than that. I’m pretty devastated, but I’m really grateful to have friends who have been checking up on me, and the work I do with clients has been keeping me going. I’ve been deep into writing my book, and even thought it’s been stressful, I think it’s been a helpful distraction.
Feeling really sad has definitely affected my appetite. Of course, even when sad things happen and you don’t feel like eating, your body still needs food. I’ve been trying to eat small meals and more frequent snacks throughout the day, and to eat whatever I’m in the mood for. Most of the time, that seems to be pancakes.
I’ve always enjoyed pancakes because, you know, I have taste buds. But I don’t think pancakes have ever been a food I’ve craved. But lately, it’s the one food that consistently I have consistently been able to eat the past two weeks. That and sushi are basically sustaining me.
So, I decided to take advantage of it and remake this blueberry cottage cheese pancake recipe from the archives. One of my clients had made this recipe recently which reminded me the photos desperately needed a refresh.
Cooking With Whole Grain Flours
This recipe for cottage cheese pancakes uses three different kinds of whole grain flours - whole wheat flour, oat flour, and buckwheat flour. I used a blend of different flours because they all add different flavors and textures. Whole wheat flour serves as the base because of its versatility, but then I added oat flour and buckwheat flour to the mix for taste and texture.
I love to bake with oat flour because it adds really great flavor, and makes baked goods cook up light and fluffy. You can purchase oat flour from Bob’s Red Mill or Arrowhead Mills (affiliate links), which are available at most grocery stores, or make your own by blending oats in a food processor until it forms a loose powder. I also use oat flour to make my almond trail cookies and one bowl vegan oatmeal cookies.
The other unique flour I use in this cottage cheese pancake recipe is buckwheat flour (affiliate link), which has a rich, earthy flavor. It has a dense texture, which is why I like to use it in combination with other, lighter flours. Buckwheat pancakes are really popular, but I like to use buckwheat flour mixed with other flours, rather than on its own, to tone down the earthy flavor a bit. I also use buckwheat flour in my multigrain buttermilk pancake muffins and strawberry rhubarb breakfast crisp. If you can’t find it or don’t feel like getting a bag of it, just use half oat and half whole wheat flour, and it should be fine!
Adding Protein to Pancakes
This recipe uses cottage cheese as a way to add protein and flavor to these pancakes. If you enjoy pancakes or other sweet breakfasts, but feel like you’re hungry soon after eating, protein may be the missing link. Protein keeps food in your stomach longer, helping breakfast last until the next time you eat, and research shows eating a protein rich breakfast makes a big difference for appetite. This cottage cheese trick is one way to sneak a little protein into something that normally doesn’t have much, but also gives the pancakes a really great texture. I also add cottage cheese to smoothies to make them more filling and creamy too, like in my blueberry cheesecake smoothie.
How to Meal Prep Cottage Cheese Pancakes Recipe
Let’s be real. No one is making pancakes on a weekday before work. If you’d like to meal prep this multigrain blueberry cottage cheese pancake recipe, cook up the whole batch and refrigerate or freeze them, and microwave before serving. Still yummy, but they will deflate a bit. If you’d like to make fresh pancakes without the fuss of whipping up the batter, just refrigerate the batter and store in a lidded container or a clean squeeze bottle, and prepare in the morning. Takes no more time than scrambling eggs! The batter will last a few days, and will actually develop a bit in flavor in the refrigerator.
If you like this blueberry cottage cheese pancakes recipe, follow my pancake and waffle recipe Pinterest board for more cooking inspiration.
This recipe was originally published June 2014. Recipe, images and text have been updated to give you the best possible content.
Multigrain Blueberry Cottage Cheese Pancakes
Makes 8ish
Ingredients
1/3 cup whole wheat flour
1/3 cup oat flour
1/3 cup buckwheat flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1 cup cottage cheese
1/3 cup milk of choice
2 large eggs
1 tablespoon melted and cooled butter
1 tablespoon honey
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Butter or spray oil, for cooking the pancakes
Butter and maple syrup, for serving
Instructions
In a medium bowl, whisk together flours, baking powder and salt. In a large bowl, whisk together cottage cheese, milk, eggs, butter, honey and vanilla. Whisk dry ingredients into the wet ingredients until combined. Stir in blueberries.
Heat a nonstick pan on medium-high heat. Add a little butter or spray it with oil. Scoop about 1/4 cup batter into the skillet and cook until the pancake starts to bubble a little and the edges look slightly dry, about 3-4 minutes. Carefully flip and cook 2 minutes on the other side, before removing to a plate.
Serve topped with butter and a drizzle of maple syrup.
If you like this cottage cheese pancake recipe, you might also like:
Multigrain Buttermilk Pancakes
Chocolate Chip Zucchini Bread Pancakes
Multigrain Pancake Muffins
