Protein-Packed Blueberry Pancakes

I’m all for easy breakfast recipes, and getting the kids to eat these protein blueberry pancakes is as simple as dropping a “Frozen” reference.

(Are your kids obsessed with Frozen, too? Check out our Frozen-inspired preschool unit study for fun ideas after the pancakes are consumed.)

I was originally inspired to make these protein blueberry pancakes after the kids had developed a strong affection for Kira Whitley’s song “My Favourite Day” which starts off with “My favourite day starts with blueberry pancakes, bananas on top, syrup, too.” (They love it so much, we even made a yoga video to go along with our review of her CD, How to be a Cloud.)

However, I didn’t coat the blueberries in flour like I normally do (like when making our blueberry muffins), so the batter took on this gorgeous light blue hue — making these Frozen-inspired blueberry pancakes!

The kids loved that these pancakes were just like their new favourite song, and they looked like something Elsa would eat. (Not that blueberry pancakes and maple syrup are a hard sell…)

Personally, I love how much protein is packed into these blueberry pancakes, and how you cannot tell the difference from regular pancakes. They can turn out a big “eggy” tasting depending on the size of your eggs, so just adjust to taste. This is such an easy breakfast recipe, and you can easily adapt it in so many ways!

Protein Blueberry Pancakes Recipe

•  1-1.5 cup “quick oats” oatmeal
• 1 cup cottage cheese
• 3-4 eggs
• 1 tsp vanilla
• 1/2 cup blueberries (preferably frozen)

Blend oatmeal, cottage cheese, and eggs to achieve a uniform “pancake batter” consistency, adding more or less oatmeal to achieve your desired consistency.

Stir in vanilla and blueberries, the batter will take on the colour from the blueberries on their own, you don’t need to break them.

Cook in a preheated ceramic frying pan if you have one (they don’t require oil) or use your preferred pan with as little oil or butter as possible.

Flip pancakes when tiny bubbles appear all over the top of the surface, or the pancake has visibly thickened — the “ready to flip” signs change based on the thickness of the batter and type of frying pan.

Cook thoroughly on both sides and serve while warm! I love our Cut ‘n Roll Slicer from Montessori Services for letting the kids easily cut their own pancakes… and I’ll admit to using it, too.

You can use this basic protein pancake recipe to make any variation of protein pancakes — from chocolate chip to mango! You can even add sprinkles! Whatever works to get the kids excited to eat them, because for the teaspoon of indulgence, you can be happy that they are getting a protein-packed breakfast.

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Yum

Protein-Packed Blueberry Pancakes

Ingredients

• 1-1.5 cup "quick oats" oatmeal
• 1 cup cottage cheese
• 4 eggs
• 1 tsp vanilla
• 1/2 cup blueberries (preferably frozen)

Instructions

1. Blend oatmeal, cottage cheese, and eggs to achieve a uniform "pancake batter" consistency, adding more or less oatmeal to achieve your desired consistency.
2. Stir in vanilla and blueberries, the batter will take on the colour from the blueberries on their own, you don't need to break them.
3. Cook in a preheated ceramic frying pan if you have one (they don't require oil) or use your preferred pan with as little oil or butter as possible.
4. Flip pancakes when tiny bubbles appear all over the top of the surface, or the pancake has visibly thickened -- the "ready to flip" signs change based on the thickness of the batter and type of frying pan.
5. Cook thoroughly on both sides and serve while warm!

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