These gluten free high protein lemon blueberry pancakes are about to become your new favorite weekend breakfast. Fluffy, golden, and bursting with fresh lemon and blueberry flavor in every single bite, these pancakes are made with full fat cottage cheese blended right into the batter for a protein boost that you would never know was there. The cottage cheese completely disappears into the batter and gives these pancakes an incredibly moist and tender texture while adding a significant amount of protein to every stack.
Made with gluten free flour and ready in just 30 minutes, these are the high protein gluten free pancakes that make you feel good about what you are eating without sacrificing any of the flavor or indulgence of a classic weekend breakfast.
What makes these lemon blueberry cottage cheese pancakes so special is the combination of fresh lemon juice, lemon zest, and juicy blueberries that makes every bite taste bright, fresh, and absolutely delicious.
The batter comes together in a blender in just minutes and the whole recipe is simple enough for a busy weekday morning but special enough to serve at a weekend brunch or Mother's Day breakfast.
Each serving is packed with protein from the cottage cheese and eggs which means these pancakes will actually keep you full and satisfied all morning long unlike traditional pancakes that leave you hungry an hour later.
Serve them warm with a drizzle of maple syrup or a light dusting of powdered sugar for the most perfect gluten free high protein breakfast you will ever make.
If you are looking for more gluten free blueberry recipes try my Gluten Free Lemon Blueberry Muffins, my Lemon Blueberry Chia Pudding, my Gluten Free Blueberry Muffins or my Gluten Free Oven Baked Pancakes with Blueberry Sauce.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Instructions
In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.
Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.
Gently fold in the fresh or frozen blueberries.
In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.
Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.
Serve immediately with maple syrup or a dusting of powdered sugar.
Supplies
More Recipes You Might Enjoy
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Gluten Free High Protein Lemon Blueberry Pancakes
- Total Time: 22 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
These easy gluten free high protein lemon blueberry pancakes are fluffy, golden, and packed with protein from full fat cottage cheese blended right into the batter! Fresh lemon juice, lemon zest, and juicy blueberries give every bite a bright and fresh flavor while the cottage cheese adds incredible moisture and a significant protein boost. Ready in just 30 minutes for the most delicious and satisfying gluten free high protein breakfast!
Ingredients
- 1 cup Full Fat Cottage Cheese
- 2 large Eggs
- 2 Tbsp Maple Syrup
- 2 Tbsp Lemon Juice
- 2 Tbsp Milk
- 1 Tbsp Lemon Zest
- 1 tsp Vanilla Extract
- ¾ cup Gluten Free Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- 1 cup Frozen Blueberries or Fresh Blueberries
- Butter or Coconut Oil for cooking
- Maple Syrup or Powdered Sugar for topping
Instructions
In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.
Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.
Gently fold in the fresh or frozen blueberries.
In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.
Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.
Serve immediately with maple syrup or a dusting of powdered sugar.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks
- Method: Stove Top
- Cuisine: American
If you make these Gluten Free High Protein Lemon Blueberry Pancakes I would love to hear what you think! Leave a star rating and a comment below and let me know what you topped them with.
Don't forget to save this recipe to your Pinterest boards so you can find it again every weekend morning!
Storage
Store leftover gluten free high protein lemon blueberry pancakes in an airtight container in the refrigerator for up to 3 days. To reheat individual pancakes warm in the microwave for 30 to 45 seconds or reheat in a skillet over medium low heat for about a minute on each side until warmed through.
These pancakes also freeze beautifully making them a great option for meal prep. Once completely cooled place individual pancakes in a single layer on a baking sheet and freeze for one hour until solid then transfer to a freezer safe bag or airtight container with parchment paper between each pancake to prevent sticking. Freeze for up to 3 months and reheat straight from the freezer in the microwave for 60 to 90 seconds or in a toaster for a slightly crispier result.
Top Tip
Make sure your skillet is fully preheated over medium low heat before adding the batter and do not rush the cooking process by turning the heat up too high. Cottage cheese pancakes are more delicate than traditional pancakes and cooking them too fast over high heat will cause the outside to brown too quickly before the inside is cooked through.
Medium low heat is the sweet spot for these pancakes. Wait until you see bubbles forming across the entire surface of the pancake and the edges look set and no longer wet before flipping. Flipping too early is the number one reason cottage cheese pancakes fall apart so patience is key to getting that perfect golden flip every single time.
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Frequently Asked Questions
No! The cottage cheese is completely undetectable in the finished pancakes. When you blend the cottage cheese with the eggs, lemon juice, milk, and vanilla extract it becomes completely smooth and creamy and blends seamlessly into the batter. It simply adds an incredibly moist and tender texture and a significant protein boost without any cottage cheese flavor whatsoever. If you are skeptical about cottage cheese in pancakes I promise this recipe will change your mind completely.
The protein content will vary slightly depending on the brand of cottage cheese and gluten free flour you use but full fat cottage cheese is an excellent source of protein with roughly 14 grams of protein per half cup. Combined with the two eggs in this recipe each serving of these pancakes has significantly more protein than traditional pancakes made without cottage cheese. Adding a drizzle of nut butter on top is a great way to boost the protein content even further.
Yes! Both fresh and frozen blueberries work beautifully in this recipe. Fresh blueberries will hold their shape a little better in the batter while frozen blueberries may release more juice and give the pancakes a slightly purple tint around the blueberries as they cook. Both are equally delicious. If you are using frozen blueberries there is no need to thaw them before folding them into the batter. Add them straight from the freezer to help prevent them from bleeding too much color into the batter before cooking.
Yes! You can make the pancake batter the night before and store it covered in the refrigerator overnight. Give it a gentle stir before cooking as it may thicken slightly as it sits. You may need to add a small splash of milk to loosen the batter back to the right consistency if it has thickened too much overnight. The blueberries are best folded in right before cooking rather than the night before to prevent them from bleeding too much color into the batter.
Almond flour and oat flour both behave very differently from a standard gluten free all purpose flour blend so substituting them directly will change the texture and consistency of the batter significantly. Almond flour will give you a denser and more fragile pancake while oat flour will make the batter thicker and the pancakes chewier. If you want to experiment with either substitute start by using the same amount and adjust the milk quantity as needed to get the right batter consistency. Keep in mind that oat flour is not always gluten free so make sure to use certified gluten free oat flour if you go that route.
The cottage cheese is the key ingredient that gives these pancakes their high protein content and moist texture so substituting it is tricky. Dairy free cottage cheese alternatives are available at some specialty grocery stores and would be the best substitute for keeping the recipe as close to the original as possible. You can also substitute the milk with any unsweetened dairy free milk alternative in the same amount (I used unsweetened almond milk).
