Lemon Blueberry Cottage Cheese Pancake Bites
Delightful mini pancakes bursting with lemon and blueberry flavors, high in protein and perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: High Protein
Ingredients
- 1 cup cottage cheese (~220 g)
- 2 large eggs (~110 g without shell)
- ½ cup oat flour or almond flour (45 g oat flour | 48 g almond flour)
- 1 tsp baking powder (4 g)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional)
- ½ cup blueberries (~70 g)
- Pinch of salt
- Cooking spray or butter for the pan
Instructions
- Mix the Batter: In a mixing bowl, combine the cottage cheese, eggs, oat or almond flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and a pinch of salt. Stir until the mixture is well combined and smooth.
- Fold in Blueberries: Gently fold in the blueberries to ensure they are evenly distributed without crushing them.
- Preheat the Skillet: Heat a nonstick skillet over medium heat and lightly coat it with cooking spray or a small amount of butter.
- Cook the Pancakes: Pour 2 tablespoons of batter onto the skillet for each mini pancake. Cook for 2–3 minutes, or until small bubbles form on the surface.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2–3 minutes on the other side until golden brown.
- Serve: Enjoy the pancake bites warm, drizzled with extra honey or syrup if desired.
Notes
Use fresh ingredients for the best flavor; adjust sweetness to taste with honey or maple syrup.