Lemon Cottage Cheese Pancakes with Blackberry Compote

Who doesn’t love pancakes and bacon for breakfast? I know I sure do! I’ve elevated these Cottage Cheese Pancakes by adding a touch of lemon and topping them with a delicious blackberry compote. If you’re not a fan of blackberries you can use blueberries instead. They’ll be just as scrumptious!

Lemon Cottage Cheese Pancakes with Blackberry Compote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Breakfast, Dessert

Servings 4 Servings

Ingredients

  

For Pancakes

• 1 cup Cottage Cheese
• 1/3 cup All Purpose Flour
• 2 tbsp Canola Oil
• 3 Large Eggs
• Zest of 1 Lemon
• 1 tsp Vanilla Extract
• 2 tbsp Butter

For Blackberry Compote

• 1 lb Frozen Blackberries Unthawed
• Juice of 1 Lemon
• 1/4 cup Maple Syrup

Instructions

 

Let’s make the Blackberry Compote first.

• In a small saucepan, on high-medium heat add the unthawed Blackberries, Lemon Juice, and Maple Syrup. Cook for 20 minutes, stirring occasionally.
• Remove from heat. The compote will start to thicken like a syrup.

Now for the pancakes.

• In a food processor add the cottage cheese and pulse a few times. You don’t want the cottage cheese to be completely smooth.
• In a large bowl, add the Cottage Cheese, Flour, Oil, Eggs, Vanilla, and Lemon Zest. Mix together.
• In a large non-stick frying pan, on medium heat add 2 tbsp of butter. Let it melt.
• Scoop 1/4 cup of batter for each pancake into the pan. Flip the pancake once bubbles start to appear. Cook the other side until it is golden.

Notes

How to Serve:

Stack a few pancakes and drizzle with the Blackberry Compote. If you really want to satisfy that sweet tooth top with whip cream.