Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories285.9 kcal (14%)
Total Fat12.6 g (18%)
Carbs30.7 g (12%)
Sugars9.8 g (11%)
Protein14.1 g (28%)
Sodium496.9 mg (25%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Dry
Wet
Instructions
Step 1
In a small bowl, whisk together flour, almond meals, flax seed meals, baking powder, and cinnamon; set aside.
Step 2
In a medium bowl, combine cottage cheese, eggs,milk, vanilla, and brown sugar. Blend with stick blender until smooth and light. Mix in blueberries.
Step 3
Stir in flour mixture until just combined and no lumps seen. Add more milk if it is too thick, but make sure it is not runny.
Step 4
Heat a nonstick skillet over medium heat; add a teaspoon of olive oil to hot pan. Working in batches, drop batter, 1/4 cup at a time, onto the hot skillet. Cook until lightly browned and small bubbles appear, then flip. About 2 minutes per side.
Step 5
Transfer cottage pancakes to a 200-degree oven to keep warm while cooking the remaining batter. Re-season pan as necessary. Serve pancakes warm with toasted walnuts and maple syrup.
