Description
A fluffy, protein-packed cottage cheese pancake paired with a vibrant, jewel-toned blueberry collagen jelly — a breakfast that’s both nourishing and indulgent.
Ingredients
- Cottage Cheese: 1 cup – Adds richness, protein, and a moist, tender texture.
- Eggs: 2 large – Binds the batter and gives structure and fluffiness.
- All-Purpose Flour: 1/2 cup – Provides just enough starch to hold everything together.
- Baking Powder: 1 teaspoon – Gives a gentle lift to the pancakes.
- Vanilla Extract: 1 teaspoon – Adds a warm aromatic note.
- Honey: 1 tablespoon – Lightly sweetens the pancakes without overpowering.
- Salt: 1/4 teaspoon – Balances the flavors.
- Butter or Oil: For greasing the skillet – Ensures even browning and prevents sticking.
- Blueberries: 1 cup – The star of the jelly, bursting with tart-sweet flavor.
- Water: 1/2 cup – To simmer with the blueberries and extract juice.
- Lemon Juice: 1 teaspoon – Brightens the jelly and balances the sweetness.
- Honey (for jelly): 2 tablespoons – Sweetens the blueberry base naturally.
- Unflavored Collagen Powder: 2 tablespoons – Provides structure to the jelly while adding nutritional benefits.
- Gelatin Powder: 1 1/2 teaspoons – Sets the jelly to the perfect consistency.
Instructions
- Preheat Your Equipment: Heat a nonstick skillet or griddle over medium heat so it’s ready when your batter is.
- Combine Ingredients: In a large bowl, whisk together cottage cheese, eggs, vanilla, and honey. In a separate bowl, sift together flour, baking powder, and salt. Gradually mix the dry into the wet until just combined.
- Prepare Your Cooking Vessel: Lightly grease the skillet with butter or oil.
- Assemble the Dish: Spoon batter onto the hot skillet in small rounds. Cook 2–3 minutes per side or until golden and puffed.
- Cook to Perfection: Flip gently once bubbles form on the surface. Finish cooking the other side until golden brown.
- Finishing Touches: For the jelly, simmer blueberries, water, lemon juice, and honey until berries burst. Blend if desired. Stir in gelatin and collagen powder until dissolved. Pour into a mold and refrigerate 3+ hours.
- Serve and Enjoy: Stack warm pancakes, top with slices or dollops of blueberry collagen jelly, and garnish with fresh berries or mint.
Notes
- Let the pancake batter rest before cooking for improved texture.
- Chill the jelly overnight for the best firmness.
- Use a cookie scoop for evenly sized pancakes.
- For a vegan version, use plant-based yogurt, flax eggs, and agar-agar.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 12g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 115mg
Keywords: cottage cheese pancake, blueberry collagen jelly, healthy breakfast, protein pancakes, collagen recipes