Mini Blueberry Cottage Cheese Pancakes

Using an immersion blender or a standard blender, blend the cottage cheese until it's completely smooth and creamy.

In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together.

To the dry ingredients, add the blended cottage cheese, whole milk, egg, vanilla extract, and melted butter.

Whisk the batter until just combined. Be careful not to overmix.

Heat a large non-stick skillet or griddle over medium heat and grease with butter.

Using a piping bag or a spoon, pour small, round dollops of batter onto the hot griddle.

Place a few fresh blueberries on top of each pancake.

Cook for 1-2 minutes per side, until golden brown and cooked through.

Serve immediately with butter and maple syrup, or allow to cool completely for storage.

For meal prep, place the cooled pancakes into freezer-safe bags and store in the freezer.