If cheesecake is your idea of the perfect breakfast, then meet your new favorite pancakes. Regardless of your feelings toward cottage cheese, I can assure you that mixing it into pancake batter results in a light, cheesecake-y, blintz-like stack of deliciousness that is made even more delectable with a no-cook blueberry and chia jam.
Ingredients
CHIA JAM
- 1½ cups fresh or frozen (thawed) blueberries
- 1½ tablespoons chia seeds
- 1 tablespoon pure maple syrup
PANCAKES
- ¾ cup (90 grams) chickpea flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Cooking spray or vegetable oil, for cooking
How to Make It
- To make the jam, process the blueberries, chia seeds, and maple syrup in a food processor until smooth. Transfer to a small bowl; refrigerate until ready to serve.
- To make the pancakes, whisk together the flour, baking powder, and salt in a small bowl.
- In a medium bowl, whisk together the eggs, cottage cheese, milk, maple syrup, and vanilla until blended.
- Add the flour mixture to the cottage cheese mixture and stir until just blended.
- Heat a large nonstick griddle or skillet over medium heat. Spray with cooking spray or brush with vegetable oil. For each pancake, pour about ¼ cup batter onto the griddle. Cook until bubbles appear on top. Flip the pancakes and cook for about 1 minute, until golden brown. Repeat with the remaining batter, spraying the griddle and adjusting the heat as necessary between batches.
- Serve the pancakes topped with chia jam.
