# What You'll Need:
→ Wet Ingredients
01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional
→ Add-ins
10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan
→ Serving Options
12 - Maple syrup or honey, optional
13 - Greek yogurt, optional
# How To Make It:
01 - In a large mixing bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until the mixture reaches a smooth consistency.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar. Mix thoroughly to distribute leavening agents evenly.
03 - Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to maintain a light, fluffy texture.
04 - Fold the fresh blueberries into the batter using a gentle stirring motion to prevent bruising.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
06 - Pour 1/4 cup batter per pancake onto the preheated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.
07 - Flip each pancake and cook for approximately 2 minutes on the second side until golden brown and cooked through.
08 - Repeat the cooking process with remaining batter, greasing the pan as needed between batches.
09 - Transfer pancakes to a serving plate while warm. Top with additional blueberries, maple syrup, or Greek yogurt as desired.
