• 1 cup Shamrock 2% low fat cottage cheese
  • 1 cup oats
  • 2 eggs
  • 1 tbsp sour cream optional
  • 2 tsp baking powder
  • 1 tsp vanilla ½ cup blueberries frozen or fresh
  • butter
  • maple syrup
Cooking instructions
  1. Combine all the ingredients except blueberries in a blender. Blend until just smooth, do not over blend. Your batter should be smooth, but over blending will thin it out too much. Check the consistency every 10 seconds of mixing. It shouldn't take more than 30 seconds.
  2. Heat a pancake griddle or non-stick skillet on medium and spray with cooking spray. Add 1/2 cup pancake batter mixture at a time, sprinkle with blueberries, and flip when the pancake is set on the bottom and bubbly on top. Repeat with the remaining mixture, until it's used up. It will make about 6 pancakes.
  3. NOTES:
    – Freeze pancakes individual and reheat in the microwave, freeze for up to 3 months.
    – Store unused pancakes in the fridge will be good for up to five days.
    – You can use regular or low fat cottage cheese, nutrition analysis used low fat cottage cheese.