Description
Cottage Cheese Pancake with Blueberry Collagen Jelly is a nutritious and flavorful breakfast or snack option. These light, fluffy pancakes combine protein-packed cottage cheese with a naturally sweet and antioxidant-rich blueberry collagen jelly that supports skin and joint health. Perfectly balanced with wholesome ingredients, this recipe offers a delicious way to start your day or enjoy a wholesome snack.
Ingredients
Scale
Pancakes
- 1 cup cottage cheese (preferably full-fat)
- 2 large eggs
- 1 cup oats or flour (gluten-free oats or almond flour for gluten-free option)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Blueberry Collagen Jelly
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 tablespoons honey or maple syrup (optional)
- 1 tablespoon gelatin powder (or agar-agar for vegan alternative)
- 1 tablespoon collagen peptides
Instructions
- Prepare the Blueberry Collagen Jelly: Heat blueberries with lemon juice and optional honey or maple syrup in a saucepan over medium heat. Once blueberries release their juice, sprinkle in the gelatin powder and stir until fully dissolved. Remove from heat and mix in collagen peptides. Pour the mixture into a shallow dish and refrigerate for about 2 hours until set.
- Make the Pancake Batter: In a bowl, whisk together eggs, cottage cheese, and vanilla extract. Add your choice of dry ingredient (oats or flour) and blend well until you achieve a smooth batter. Let the batter rest for a few minutes so the oats or flour can absorb moisture, ensuring fluffy pancakes.
- Cook the Pancakes: Heat butter or oil in a skillet over medium heat. Pour small scoops of batter into the pan and cook until bubbles form on the surface. Flip carefully and cook the other side until golden brown. Repeat until all batter is used.
- Assemble and Serve: Cut the set blueberry collagen jelly into cubes or slices. Serve warm pancakes topped with generous dollops or slices of the jelly. Optionally, drizzle with extra honey or add fresh blueberries for garnish.
Notes
- Use full-fat cottage cheese for richer, moister pancakes.
- Do not overmix the batter to keep pancakes light and fluffy.
- Ensure the jelly is fully chilled and set to avoid runny texture.
- Cook pancakes over medium heat to prevent burning and ensure even cooking.
- Adjust the sweetness of the jelly to your preference by varying honey or maple syrup amounts.
Nutrition
- Serving Size: 2 pancakes with jelly
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 120 mg
Keywords: cottage cheese pancakes, blueberry jelly, collagen recipe, high protein breakfast, gluten free pancakes, healthy pancakes, skin boosting recipe
