Grammy’s Wholesome Blueberry Pancakes 

My mother in law is a wizard in the kitchen. She makes up her own recipes and doesn’t write anything down. During our last visit, she made my two year old delicious blueberry pancakes. He has recently become a picky eater and doesn’t even like IHOP pancakes! But he couldn’t get enough of Grammy’s blueberry pancakes. The best part is that they are easy to make and made with healthy and wholesome ingredients that are good for your child. If you make too much batter for one serving, you can store it in the fridge for up to 5 days. Just add milk if it gets too thick in the fridge. These pancakes are so delicious that your kid will love eating them without syrup!

Recipe makes 4 servings of pancakes:


1/4 cup whole milk
3 Tbsp cottage cheese
Handful of blueberries
2 Tbsp sugar
1/2 tsp cinnamon
1 tsp vanilla
a little less than 1/4 cup flour
2 eggs 

In a magic bullet or blender, mix together the milk, cottage cheese, blueberries, sugar, cinnamon, vanilla and flour. Taste to see if it’s sweet enough for your liking. You can add more sugar, cinnamon or blueberries to match your preference. Finally add two eggs. Blend all ingredients together. If your mixture is too liquidy, add another Tbsp of flour. If your mixture is too thick, add another Tbsp of milk.

Set your pan on top of medium heat and melt 1 Tbsp butter to coat the pan. Pour 3 small pancakes or one large pancake on the pan. Make sure the pancakes don’t crowd the pan or they may get stuck together. Cook pancake on one side for about 3 minutes or until golden brown in color and then flip over to the other side. Cook for another 2-3 minutes and remove from pan.