These blackberry cottage cheese pancakes are the breakfast recipe of the season! They’re paired with a decadent, easy to make blackberry syrup. And with all of the added protein from cottage cheese, they’ll keep you full all morning long. Plump, juicy Oregon blackberries are added to both the pancakes and syrup, the fresh blackberry flavor really shines in this breakfast treat.
Recipe created by Christy from feastingnotfasting.com
2 cups frozen blackberries
⅔ cup sugar
⅔ cup water
1 cup blackberries
1 ½ cups cottage cheese
4 eggs
1 teaspoon vanilla extract
2 tablespoons maple syrup
1 tablespoons baking powder
1 cup flour (or 1:1 Gluten-free flour replacement)
3-4 tablespoons avocado oil
Step 1
Bring a small sauce pan to medium heat. Add blackberries, sugar and water to pan, stir and bring to a low simmer.
Step 2
Once blackberries have started to break down (about 10 minutes), use a potato masher or the back of a fork to smash them.
Step 3
Cook down for another 10 minutes until the black berries have fully broken down.
Step 4
Remove from heat and serve right away or store in the refrigerator for up to 2 weeks.
Step 1
Remove blackberries from freezer and let sit out to defrost while preparing syrup and pancake batter.
Step 2
Start heating a rimmed skillet over medium heat.
Step 3
Add cottage cheese, eggs, vanilla and maple syrup to a medium-sized bowl and beat with a hand mixer or wire whisk.
Step 4
Add baking powder and flour and stir until just combined.
Step 5
Slice each blackberry in 2-3 pieces and set aside.
Step 6
Add 1 tablespoon oil and tilt pan to evenly coat.
Step 7
Scoop about ¼ cup of batter into the pan for each pancake and place 3-4 blackberry pieces onto the top of each one. Cook for 2-3 minutes per side until golden brown. Repeat with remaining batter, adding more oil as needed.
Step 8
Serve with blackberry syrup. Enjoy!