Description
Quick and fluffy pancake bites bursting with the sweetness of blueberries and the tang of lemon, perfect for breakfast any day!
Ingredients
Scale
- 1 cup cottage cheese (240 ml | ~220 g)
- 2 large eggs (≈100 ml | ~110 g without shell)
- ½ cup oat flour or almond flour (120 ml | 45 g oat flour | 48 g almond flour)
- 1 tsp baking powder (5 ml | 4 g)
- 1 tsp vanilla extract (5 ml)
- Zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional) (15–30 ml)
- ½ cup blueberries, fresh or frozen (120 ml | ~70 g)
- Pinch of salt (1 g)
- Cooking spray or butter for the pan
Instructions
- Mix together cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and a pinch of salt in a large mixing bowl until smooth.
- Fold in the blueberries gently to retain their shape.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray or butter.
- Pour about 2 tablespoons of batter per mini pancake onto the skillet and cook for 2–3 minutes per side until golden brown.
- Serve warm, drizzled with extra honey or syrup if desired.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancake bites
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg