I love almost all kinds of fruit, but I think if I had to choose just one to eat I’d have to pick blueberries.
There’s just something about the juicy little berries that lure me in every single time. I like to buy that giant container at Trader Joe’s and just eat them for days.
I love them on oatmeal. In smoothies. On salads. And of course, in pancakes.
These blueberry pancakes are incredibly easy to make, and you probably already have the ingredients sitting around your house to make them. They’re perfect for breakfast, post-workout, or even as a late night snack (yes, I’ve done this). And you can eat an entire stack without feeling guilty!
Here’s your five ingredient blueberry pancake recipe:
1/2 cup lowfat or nonfat cottage cheese
1/2 cup gluten-free oats
3/4 cup egg whites
1 tsp vanilla extract
1/2 cup blueberries (fresh or frozen)
Total prep time: 5 minutes
Total cooking time: 10 minutes
Preheat a non-stick skillet over medium heat. Blend together the egg whites, oats, cottage cheese, and vanilla extract.
Pour the batter onto your skillet in desired shapes (smaller is easier to flip). Once bubbles start to appear, add a small handful of blueberries to each pancake, then flip them (a few blueberries might try and escape, but just press down on the pancake with a spatula to stop them).
Fully cook on the other side, then top with Greek yogurt, syrup, more blueberries, or anything you want!
Macros (per entire recipe)