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Blueberry cottage cheese pancakes

Shellie’s blueberry cottage cheese pancakes

Total Time
20 min
5 min
15 min
Recipe by WW Coach Shellie. This creamy pancake breakfast is a winner with my whole family. Any leftover pancakes will keep in a container in the fridge for up to 3 days. Simply warm them up in the microwave to serve.


Rolled oats, dry

1 cup(s), (90g)

97% fat-free cottage cheese

1 cup(s), (250g)


3 medium

Brown sugar

2 tsp

Fresh lemon rind

1 tbs, finely grated

Frozen blueberries

1 cup(s), (150g)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)


2 tsp

Oil spray

1 x 3 second spray(s)


  1. Process oats, cottage cheese, eggs and sugar in a food processor to form a batter. Add lemon rind and a pinch of salt and pulse until combined.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 2 tablespoons of batter and spread out with the back of a spoon until 1cm thick. Top with 4 frozen blueberries. Repeat to make 2 more pancakes. Cook for 1-2 minutes until golden underneath. Turn pancakes and cook other side for 1-2 minutes or until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make 12 pancakes in total.
  3. Meanwhile, place remaining frozen blueberries in a microwave-safe bowl. Microwave on High (100%) for about 45 seconds or until warm. Combine yoghurt and honey in a small bowl.
  4. Serve pancakes topped with hone y yoghurt and warm blueberries.


For an equally delicious breakfast, use any fresh or frozen berries.