Meatless Monday’s: Fluffy Berry Pancakes

Who says pancakes have to be an indulgence? These Fluffy Berry Pancakes are packed with protein, naturally sweetened with coconut sugar, and loaded with fresh, juicy berries for a guilt-free breakfast that tastes like a treat.

Imagine a stack of golden pancakes, each bite tender and fluffy, bursting with the natural sweetness of raspberries and blueberries. The cottage cheese gives the batter a light, creamy texture while the coconut oil and milk add a hint of tropical flavor. The real magic happens when you cook them—watch as the pancakes puff up in the pan, with the berries gently caramelizing on top for that perfect mix of sweet and tart.

Whether you’re enjoying them as a leisurely weekend breakfast or prepping them ahead for a quick, grab-and-go weekday meal, these pancakes are the perfect combination of wholesome and delicious. Top them with a drizzle of maple syrup, a sprinkle of powdered sugar, or even more fresh berries for a breakfast that’s both satisfying and nourishing.

Plus, they’re super easy to make, and you can enjoy them hot off the pan or cold as a snack later. Trust us, your morning just got a lot more delicious!

Fluffy Berry Pancakes

Ingredient List

1 cup (200g) cottage cheese
2 eggs
2 tbsp. coconut sugar
2 tbsp. coconut oil, melted
⅓ cup (80ml) coconut milk, carton
1 ⅓ cup (160g) wheat flour
2 tsp. baking powder
Around 24 raspberries
Around 32 blueberries

Directions

In a bowl, crush the cottage cheese with a fork. Add the eggs and coconut sugar, whisking well. Then, pour in the melted coconut oil and coconut milk, and mix until combined.
Gradually fold in the flour and baking powder, stirring until a smooth batter forms.
Heat a non-stick pan over medium heat. For each pancake, spoon about 2 tablespoons of batter onto the pan, spreading it slightly. Arrange a few raspberries and blueberries on top of each pancake.
Cook for about 2.5 minutes until the pancakes puff up and the underside is golden brown. Flip and cook for another 2–2.5 minutes until the other side is browned as well.
Serve hot or cold, topped with your favorite additions like more fresh berries or maple syrup!
Enjoy these pancakes for a wholesome breakfast that’s bursting with berry goodness and light, fluffy texture.
Makes 8 pancakes.

Nutrition Facts

Calories per serving: 170
Fats per serving: 7 grams
Protein per serving: 6 grams
Carbohydrates per serving: 22 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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