Oh breakfast, is there anything better?
The reward you get from preparing a cooked breakfast is so much greater than the effort involved, do you know what I mean? Making these blueberry and cottage cheese pancakes took about five minutes longer than making two bowls of Wheat Bix would have taken. And they were awesome and healthy and my kids got to start their day off in the kitchen, creating stuff with me.
It's times like these I ask myself why we don't do it every morning.
This recipe was born from the desire for ricotta pancakes and the realisation that I had bought cottage cheese instead. Whoops. Still good. Maybe even better.
Also, I was lucky enough to be given a huge punnet of freshly picked blueberries for my birthday, they were so AMAZING that it actually seemed a shame to put them in the pancakes. But after putting about a cup full in I still had a pile.
Anyway, we are doing our best to slow down this year, and breakfast is always a good place to start. Next time I am going to slather them in this microwave lemon curd. YUM!
One cup of rolled oats
One cup of cottage cheese*
A splash of maple syrup
As many blueberries as you can afford - I used a cup full.
A splash of milk
Combine everything and blend it until is is sort of smooth - I used a stick blender. Then fry them in a pan with lots of real butter.
Serve with maple syrup and banana on your fancy crockery, do people still have fancy crockery? If you have it you should use it.
*I have made these a few times this week and I can confidently tell you that you can swap the cottage cheese for ricotta, the syrup for honey and the blueberries for strawberries.
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