Cottage cheese pancakes with blueberry chia jam


The chickpea flour cookbookIf 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.

  • Yield: 16 PANCAKES


  • 1½ cups fresh or frozen (thawed) blueberries
  • 1½ tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • 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
  1. 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.
  2. To make the pancakes, whisk together the flour, baking powder, and salt in a small bowl.
  3. In a medium bowl, whisk together the eggs, cottage cheese, milk, maple syrup, and vanilla until blended.
  4. Add the flour mixture to the cottage cheese mixture and stir until just blended.
  5. 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.
  6. Serve the pancakes topped with chia jam.

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