Fluffy Blueberry Cottage Cheese Pancake Bites
Ingredients
- 1 cup cottage cheese
- 1/2 cup rolled oats
- 2 large eggs
- 1/2 cup fresh blueberries
- 1 tsp baking powder
- 1 tsp vanilla extract
Optional
- 1–2 tbsp honey or maple syrup for extra sweetness
- Pinch of cinnamon
- Powdered sugar for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or use nonstick spray.
- Blend the batter:
Add cottage cheese, oats, eggs, baking powder, and vanilla extract to a blender. Blend until smooth. - Fold in blueberries:
Pour the batter into a bowl and gently stir in the blueberries. - Fill the muffin pan:
Spoon the batter into the mini muffin cups, filling each about ¾ full. - Bake:
Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. - Cool and serve:
Let cool for 5 minutes before removing from the pan. Serve warm.
Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat in the microwave for 20–30 seconds.
- Try raspberries, chopped strawberries, or chocolate chips instead of blueberries.
Yield: About 24 mini pancake bites
Protein: Approximately 3–4 grams per bite, depending on the cottage cheese used. 🫐🥞