These cottage cheese blueberry pancakes are great for your weekly meal prep. So delicious!
This was such a strange weekend. Other than going to Bed Bath & Beyond to buy a new food processor (I broke one that a follower sent me 🙁 ) wherein I was the only person in the store. I literally walked in, walked to the aisle where the food processors were, picked the one I wanted, walked to the register, paid and was back in my car in less than five minutes.
So naturally I spend a lot of time in my kitchen. Although I did give up the space for Jacob to make his famous soup – you can check it out here. It’s chock full of onions but his broth is amazeballs.
Since I’ve had my Butcher Box for the last four weeks, I’ve only spent $91 at the grocery store in those weeks. I am still doing a #pantrychallenge – basically using the stuff I have on hand instead of going out and buying more stuff. I still haven’t figured out how to organize my pantry, and it frustrates Hannah to no end. She basically thinks I have too much stuff and well, she’s right!
These cottage cheese pancakes were created using a pantry staple – oats! Mariano‘s was fully stocked yesterday. I was shocked because Hannah and Jacob went to Walmart on Saturday and sent me pictures of rows upon rows of empty shelves. Especially the water and paper goods aisles.
I saw people post pictures that the only proteins left in their store was chicken livers – ew! Mariano’s was fully stocked!
So I was able to pick up blueberries for these pancakes.
- 1/2 cup fat free cottage cheese
- 1/2 cup quick oats
- 2 large eggs
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 3 tablespoons self-rising flour
- 1 tablespoon Splenda
- pinch of salt
- 1/2 cup fresh blueberries
- Put everything but the blueberries in a blender or food processor. Each pancakes uses 1/3 cup of batter. Cook pancakes over medium heat for 2-3 minutes a side, placing the blueberries into the pancake batter prior to the first flip.
- Serve with sugar free pancake syrup and fresh blueberries.
- This makes 3 pancakes and one was plenty for me, so adjust your WW points according to how many you eat. The nutritional stats and WW link is for all 3 pancakes.
If you are on the WW plan, click this link to see what the points would be on your WW personal plan.link to see what the points would be on your WW personal plan.
NOTE: I also sometimes add 2 tablespoons of almond milk to get 4 pancakes - and eat 2 per serving. The almond milk adds zero additional points to all plans. Click this link to get the points for 4 pancakes.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 377mgSodium: 1890mgCarbohydrates: 61gFiber: 7gSugar: 11gProtein: 27g
My office is still open. All the schools are closed for the corona virus, my sisters office is closed until April 4. All bars and restaurants are reduced to carry out only. So crazy. Be safe out there!
Make it a great day!