Contents
Blueberry Cottage Cheese Pancakes 🫐🥞
These soft and fluffy blueberry cottage cheese pancakes taste like blueberry cheesecake while being packed with protein and nutrients. Perfect for babies, toddlers, and growing kids.
Serving Suggestions by Age
8 months+: Cut into long strips for easy grasping. Serve plain or lightly warmed.
9–12 months: Cut into bite-size pieces. Serve with yogurt for dipping.
Toddlers & older kids: Serve as halves or squares with maple syrup or fresh fruit.
💙 Nutrient-Packed & Balanced
- Eggs: Protein, healthy fats, and structure
- Cottage cheese: Calcium, protein, and creaminess
- Oats: Whole grains, fiber, and iron
- Milk: Adds moisture and calcium
- Blueberries: Antioxidants, vitamin C, and natural sweetness
Substitutions
Cottage cheese: Swap with ricotta or full-fat Greek yogurt.
Milk: Any milk works (whole, oat, almond, soy, cashew).
Oats: Use quick or rolled oats. Choose certified gluten-free if needed.
Eggs: Use a flax egg (1 tbsp flax + 3 tbsp water) for egg-free.
Blueberries: Frozen wild blueberries are best. Fresh should be halved or smashed.
Ingredients
- 2 eggs
- ½ cup whole milk cottage cheese
- ¼ cup milk or non-dairy milk
- 1 tsp vanilla extract
- ¾ cup oat flour
- 1 tsp baking powder
- ½ cup wild blueberries
- Butter or oil for cooking
- Optional (12+ months): 1 tbsp maple syrup
Directions
- Mix eggs, cottage cheese, milk, vanilla, and maple syrup (if using).
- Add oat flour and baking powder, then combine.
- Fold in blueberries and let the batter rest for 10 minutes.
- Heat a pan with butter or oil and cook pancakes for ~3 minutes per side.
- Cool slightly, serve, and enjoy!
Storage Notes
Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze for up to 2 months.
Reheat: Microwave briefly or warm in a toaster.
