Light and Fluffy Blueberry Walnut Pancakes with Fruit Bowl

August 31, 2017 208 1 No Comments


Complete recipe with instructions and measurements:

PREPARATION 15-30 minutes
COOK TIME 2-4 minutes


*4 eggs (separated)
*1 cup cottage cheese (226 grams)
*1/3 cup flour (32 grams)
*1/4 tsp salt (2 grams)
*1/2 cup chopped walnuts (60 grams)
*1 cup blueberries (112 grams)


*Separate eggs from white to yolks.

*Place egg whites in mixer bowl. Mix with wire whisk.

*Turn on mixer to speed 5 and mix for 2-2 1/2 minutes.

*Mix until egg whites are stiff but not dry.

*Place egg whites in another bowl.

*Place egg yolks in mixer bowl. Turn to speed 2. Mix for 1 minutes.

*Continue to speed 2. Add in cottage cheese, flour, salt, blueberries, chopped walnuts.

*Mix for 1 minute.

*Stop and scrape side of the bowl.

*Remove bowl from mixer and fold and beaten. Add egg whites.

*Heat your griddle and grease or butter on medium high heat.

*Pour or scoop your batter onto the griddle a 1/4 cup pf batter will do.

*Cook for 2-4 minutes. When the edges are brown and small bubbles have formed in the center of the pancakes its time to flip.

*Cook for 2-4 minutes. Time to take off Griddle.

*Be carefully these are heavy pancakes.



Fruit Bowl(Side dish)


*Handful of blueberries

*Handful of strawberries

*Handful of grapes

*Handful of raspberries



*Wash all your fruit with cold to warm water, so all dirt and bacteria does not infect your fruit.

*Place all your fruits in no order in a bowl.

*This side will be perfect for your pancakes




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