Blueberry Protein Pancakes

In a large bowl, mix together the flour, brown sugar, baking soda, and baking powder.

In a second bowl, whisk the eggs using a fork. Add the milk, cottage cheese, vanilla, ginger, orange juice and zest. Mix well.

Pour the egg mix unto the dry ingredients and gently fold until homogeneous. Delicately incorporate 375 ml (1 ½ cup) of blueberries.

In a pan, heat the butter with 60 ml (¼ cup) of batter over medium heat. Cook 3 minutes on each side, or until the pancake is golden, and transfer unto a plate. Repeat until all pancakes are cooked.

Finally, add the remaining blueberries and drizzle maple syrup on top. Serve.