Cottage Cheese Blueberry Pancakes

Makes 18 pancakes – store in the fridge for up to a week or freeze for longer!

Ingredients

• 5 large eggs

• 2 cups fat-free plain cottage cheese (small curd)

• 1 ripe banana (dark and spotted)

• 6 tbsp PB2 powder or protein powder

• 2 tbsp pure maple syrup

• 4 tsp baking powder

• 1 tbsp vanilla extract

• 2 cups oat or all-purpose flour

• 1 tbsp cinnamon

• 2 cups blueberries

  
  

Instructions

1. In a blender, combine eggs, cottage cheese, banana, protein powder, maple syrup, baking powder, and vanilla. Blend until smooth.

2. Pour the mixture into a large bowl. Fold in the flour and cinnamon until just combined.

3. Gently stir in the blueberries.

4. Heat a nonstick skillet over medium heat and lightly coat with nonstick spray.

5. Scoop the batter into the skillet, cooking each pancake for 3-4 minutes until golden brown. Flip and cook the other side.

6. Repeat until all batter is used. Serve with maple syrup, sliced bananas, and Greek yogurt or whipped cream!