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In the Kitchen
Cottage cheese pancakes — a three ingredient healthy breakfast winner!

Photo: Kayleigh Van Vliet Baig

I’ve come to the realization that everything I said I wasn’t going to do as a mom went out the window after I became a mom. I will gladly admit I was one of those people who said I’m never going to feed — insert processed or ‘unhealthy snack’ here — to my kid.

It’s crazy. I work full-time for nine months out of the year. I don’t cook every meal for myself, so why was I thinking I would have time to prepare every meal for my kid? She is a very active and very hungry nine-month old. 

All in all, I do my best to avoid the processed food or the stuff that’s not so good for you, but it happens. Hanging out with grandpa and eating chips isn’t going to kill her but I’m going to have to have a talk with him. She usually just loves to eat whatever you’re eating. (Yes, I’m already eating ice cream in the bathroom.)

I prepare as many purées ahead of time as I can and freeze them. Coming up with quick, simple and key-ingredient meals has been a mom-goal I’ve been working on. Baby is willing to at least try everything and, of course, she loves cheese — cottage cheese to be exact. So when I heard there is such a thing as cottage cheese pancakes, I had to give them a try. Yes, I had a whole stack to myself — smothering them in blueberry banana puree was the best idea ever.

Three wholesome ingredients, blend and cook. Mom-goal reached! Just a quick tip, these pancakes don’t bubble like regular pancakes, giving you the heads up to flip. I look for the golden brown that occurs around the edge then carefully flip, as they stay runny due to the lack of flour.

Cottage Cheese Pancakes With Blueberry Banana Puree
Serves 2-3

1/2 cup cottage cheese
1/2 cup rolled oats
3 eggs

For the puree:
1/2 pint blueberries
1 — 2 bananas rough chopped

Place the cottage cheese, eggs and rolled oats in a blender or food processor and blend well until smooth.

In a small saucepan over medium heat add the blueberries and bananas. The blueberries will begin to break down and create a liquid. Simmer on low heat while the pancakes cook.

Meanwhile, to cook the pancakes, heat a medium-sized skillet over medium heat. Add a tablespoon of butter, oil or spray with non-stick spray. Pour batter into the pan, approximately 1/4 cup for each pancake. Once the edges begin to turn golden along the bottom, gently, but quickly, flip the pancake. Continue cooking for 1 — 2 minutes until golden on the other side.

Remove the blueberry mixture from the heat. Pour into a blender or food processor and puree until smooth. Or, just mash with a fork and serve as a compote. If desired, add a sweetener such as honey, sugar or agave. Pour the blueberry puree over a stack of pancakes and serve immediately.

Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh