Recipes: Breakfast

Ingredients

• Oregon Blueberry Syrup:
• 4 cups frozen blueberries 
• 1/2 cup water
• 1 Tbsp. salted butter 
• 1 Tbsp. honey 
• 1 tsp. maple extract 
• Pinch of salt 

• Protein Pancakes:
• 1 cup cottage cheese
• 3 large eggs
• 1 Tbsp. pure maple syrup
• 3/4 cup flour
• 1 tsp. baking powder
• 1/4 tsp. ground cinnamon
• Pinch of salt
• 1-2 cups Oregon blueberries, for adding to pancakes
• Butter or cooking spray, for the skillet

Directions

• Prepare the Oregon Blueberry Syrup:
• In a small saucepan over medium heat, combine the frozen Oregon blueberries, honey and water. Stir gently and bring to a boil and simmer for 10 minutes, stirring occasionally, until the blueberries begin to break down and the mixture thickens to a syrup-like consistency.
• Remove from heat and stir in the maple extract, butter, and pinch of salt until fully incorporated. The butter adds delicious silky finish, while the syrup will continue to thicken slightly as it cools. Set aside while preparing the pancakes.
  
  
  

• Prepare the Protein Pancakes:
• In a blender, combine the cottage cheese, eggs, and maple syrup. Blend until completely smooth and creamy.
• Add the flour, baking powder, cinnamon, and salt. Pulse briefly, just until combined, being careful not to overmix.
• Preheat a lightly buttered or greased nonstick skillet over medium-low heat.
• Pour approximately 1/2 cup of batter into the skillet for each pancake. Sprinkle frozen Oregon blueberries directly onto the uncooked batter.
• Cook for 2–3 minutes, or until the edges begin to set and the underside is golden brown. Carefully flip and cook for another 1–2 minutes, or until golden and cooked through. Adjust the heat as needed to prevent overbrowning.
• Serve warm with a generous drizzle of homemade Oregon Blueberry Syrup and enjoy!