Cottage cheese (low-fat): 150g (3/4 cup), Eggs: 100g (2 large), Whole wheat flour: 60g (1/2 cup), Flaxseed (ground): 15g (1 tbsp), Baking powder: 4g (1 tsp), Cinnamon: 2g (1 tsp), Vanilla extract: 5ml (1 tsp), Olive oil: 10ml (2 tsp, for cooking), Blueberries (fresh): 75g (1/2 cup), Walnuts (chopped): 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Honey: 10g (2 tsp, optional)
1. In a bowl, mash 150g cottage cheese with a fork. 2. Add 100g eggs, 5ml vanilla extract, and mix well. 3. In a separate bowl, combine 60g whole wheat flour, 15g ground flaxseed, 4g baking powder, and 2g cinnamon. 4. Add dry ingredients to wet ingredients and mix until just combined. 5. Heat a non-stick pan over medium heat and add a small amount of oil. 6. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 7. Flip and cook for another 1-2 minutes until golden brown. 8. Serve topped with 75g blueberries, 15g chopped walnuts, 30g Greek yogurt, and 10g honey (if using).
