These fluffy blueberry cottage cheese pancake bites are soft, protein-packed, and perfect for quick breakfasts or snacks. They’re lightly sweet, bursting with juicy blueberries, and easy to make in muffin tins for bite-sized goodness.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 24 pancake bites
Equipment
- Mixing bowl
- Blender or food processor
- Muffin tin
- Nonstick spray or liners
- Measuring cups and spoons
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 cup fresh blueberries
Ingredient Notes
- Cottage Cheese: Adds protein and keeps the bites moist.
- Rolled Oats: Blend into a flour-like texture for softness.
- Blueberries: Fresh or frozen both work well.
- Honey or Maple Syrup: Adds natural sweetness.
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Add cottage cheese, eggs, oats, vanilla, honey, baking powder, and cinnamon to a blender. Blend until smooth.
- Fold in blueberries gently.
- Fill muffin cups about ¾ full.
- Bake for 12–15 minutes until puffed and lightly golden.
- Let cool slightly before serving.
Nutrition Facts (Approx. Per 4 Bites)
- Calories: 120
- Protein: 7g
- Carbohydrates: 14g
- Fat: 4g
- Fiber: 2g
Tips and Variations
- Add chocolate chips for a sweeter version.
- Sprinkle with powdered sugar before serving.
- Use strawberries or raspberries instead of blueberries.
- Store in the fridge for up to 4 days.
- Freeze and reheat for quick breakfasts.
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