Berry Cottage Cheese Pancakes

Pancakes are weird. The concept of them is so much more intriguing than the actual eating. Or maybe it’s me that’s weird, not the pancakes. Regardless, since Brian and I stopped eating sugar and flour six months ago, pancakes became inconsequential. I could finally let go of the quest for the perfect recipe. Or could I?

There are some mornings–few and far between now–when eggs won’t do. Don’t get me wrong, I’ve made vast strides in my relationship with eggs since a traumatic childhood incident involving scrambled eggs, a hotel dining room, and horrified stares. Anyway… I now can eat eggs most every morning and actually enjoy them. But every now and then, my mind wanders back to pancakes.

Recently my mom–who too is following the Migraine Miracle diet–texted me about blueberry cottage cheese pancakes. Her recipe didn’t make much sense (there were some typos in the measurements for the cottage cheese), but I made them anyway, and although pretty, they tasted WAY to eggy.

Intrigued still with the concept, I searched the web, found several recipes, and experimented. Second batch, better but still not perfect.

A little more experimenting with the third batch, and YEAH BABY! Perfection.


So here ya go. My perfect, sugar-free, flour-free protein filled pancake, Migraine Miracle style, and written as a recipe for “one” since the Dirty Biker has no interest in pancakes whatsoever.

Blueberry Cottage Cheese Pancakes


(This makes four pancakes, so double recipe for two, and so on…)

  • 1 Egg
  • 1/4 cup whole milk cottage cheese
  • 1 Spoonful of Cream Cheese (or sour cream)
  • 1/2 scoop vanilla protein powder (I use Paleo-Pro Aztec Vanilla)
  • 1 tablespoon Physllium Husk
  • 1/4 teaspoon baking powder
  • Pinch of Salt
  • Dash of Vanilla
  • Dash of Cinnamon
  • Blueberries or strawberries or both, some blended in, some dropped in batter whole
Mix all ingredients in blender or food-processor, including a handful of berries. I did one large strawberry and about four blueberries. Drop by 1/2 cup full onto well greased pan (I used ghee) over medium heat, and nest a couple of blueberries on top. Cook until bubbly. Flip and cook a minute longer. Top with unsweetened vanilla whipped cream and dash of cinnamon, just to look pretty.


1 Serving

Calories 279.6

Total Fa t10.4 g

Saturated Fat 5.1 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.8 g

Cholesterol 215.0 mg

Sodium 601.7 mg

Potassium 101.7 mg

Total Carbohydrate 16.7 g (8g of carbs come from psyllium husk)

Dietary Fiber 8.5 g

Sugars 4.5 g

Protein 25.4 g

And hey… how about that ghost fork below trying to keep the whipped cream from sliding off. ha! No such luck. Blurry sliding whipped cream with ghost hand and fork. Stellar, man.
Blueberry Cottage Cheese Pancakes
Until next time…

Later gators!

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