Lemon Pancake Power Rolls with Berries
Bright, fluffy, and just a little bit fancy, these Lemon Pancake Power Rolls are a fresh twist on your usual stack. Perfect for breakfast, brunch, or even a quick lunch, they’re made with cottage cheese for a creamy texture and a serious protein punch, about 28 grams per serving. Lightly citrusy and perfectly satisfying, they strike that sweet spot between indulgent and nourishing, spring and summer. 🍋💪
Equipment
- griddle or non-stick skillet
- Blender
- small sauce pan
Ingredients
- 3 cups 3 cups cottage cheese, low-fat
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups oats, quick-cooking
- 2 cups 2 cups blueberries, fresh or frozen
- 2 Tablespoons maple syrup
- 1 lemon, zested and juiced
- oil spray, as needed
Instructions
- Preheat a griddle or nonstick pan to medium setting.
- Add cottage cheese, eggs, vanilla, baking powder, and oats to a blender. Process until creamy. Let the mixture sit for 10 minutes for the oats to soften.
- Add blueberries, maple syrup, and lemon juice to a saucepan and simmer over medium heat, stirring frequently, until the berries break down – about 5 minutes.
- Lightly spray the griddle or pan with spray oil and, using an ice cream scoop or two spoons to transfer batter, cook pancakes for about 4-5 minutes on each side.
- Remove to plates and top with warm berry mixture.
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