Cottage Cheese Pancakes with Blueberry Compote


The cottage cheese in these pancakes adds protein to keep you feeling strong and invincible, while the organic blueberry compote tricks your tongue into thinking you are having dessert for breakfast!

Approximately 8-12 servings. Recipe cards included with each breakfast kit.




Organic Blueberries : 48 oz / 3 lbs organic frozen
Cottage Cheese : container of 48 oz
Organic Milk : 2 bottles of 32 fl oz
Bob’s Red Mill Organic Pancake Waffle Mix : 737 g / 26 oz package
Organic Eggs : 9
Canola Oil :
Lemon : 2
Sugar : 4 oz
Butter : 1 stick

*Spanish/English Recipe card included with each breakfast kit.


In a small saucepan, combine the blueberries, lemon juice and 1 Tbsp of the sugar and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, 5 to 6 minutes; set aside.

Meanwhile, in a medium bowl, measure out Bob’s Red Mill Pancake Mix according to desired quantity of pancakes. In a second bowl, whisk together the cottage cheese (1/1 cup ratio to pancake mix), milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.

Heat the oil in a large nonstick skillet over medium heat. In two batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center. Flip the pancakes and cook 1 minute more; repeat with the remaining batter. Serve with the blueberry compote.