Description
Mini pancake bites with protein-packed cottage cheese, zingy lemon, and bursts of juicy blueberries. Baked until golden, they’re fluffy, moist, and perfect for a quick morning pick-me-up.
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F (190°C).
- Grease a mini muffin tin with butter.
- In a blender or food processor combine cottage cheese, rolled oats, eggs, honey, baking powder, salt, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold fresh blueberries into the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 15–18 minutes or until the pancake bites are set and lightly golden.
- Allow to cool in the tin for 5 minutes, then carefully remove the bites.
- Serve warm or at room temperature.
Notes
- Store leftover bites in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly in the microwave or oven before serving for best texture.
- You can substitute yogurt for cottage cheese for a creamier texture.
- Feel free to swap blueberries with raspberries or chopped strawberries.