Name: Blueberry Lemon Cottage Cheese Pancake Bites
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; ½ cup almond flour (or rolled oats for a heartier version); 1 tbsp maple syrup or honey (optional); 1 tsp vanilla extract; ½ tsp baking powder; Pinch of salt; ½ cup fresh or frozen blueberries (plus extra for topping); Zest of ½ lemon

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love these pancake bites because they’re quick to make, high in protein, and naturally gluten-free when I use almond flour. They’re portable, freezer-friendly, and perfect for busy mornings. The combo of tangy lemon and juicy blueberries is refreshing, and the touch of honey or maple syrup makes them just sweet enough without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
½ cup almond flour (or oats for a heartier texture)
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup fresh or frozen blueberries (plus extra for topping)
Zest of ½ a lemon

Directions

I preheat the oven to 350°F (175°C) and lightly grease or line a mini muffin tin.
In a blender or food processor, I blend together the cottage cheese, eggs, maple syrup, and vanilla until smooth.
I pour the mixture into a bowl and stir in the almond flour, baking powder, salt, lemon zest, and most of the blueberries, reserving a few for topping.
I divide the batter evenly among the mini muffin cups, filling each about ¾ full. I press an extra blueberry on top of each for a juicy finish.
I bake for 15–18 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

Yield: About 12 mini bites
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Serving Size: 2–3 bites
Calories per Serving: ~70–80 kcal (depending on flour and sweetener used)

Variations

Sometimes I add chia seeds or flaxseeds to boost fiber, or swap in raspberries for a tart twist. For a sweeter version, I fold in a few white chocolate chips. If I want more lemon flavor, I add a teaspoon of lemon juice along with the zest.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a 300°F oven for 5 minutes. They also freeze well—I just thaw overnight in the fridge or warm straight from frozen.

FAQs

Can I use regular flour instead of almond flour?

Yes, all-purpose flour works too, but almond flour gives these bites extra protein and a soft, tender crumb.

Do I need to blend the cottage cheese?

I like blending for a smoother texture, but if I don’t mind a little curd texture, I just mix it by hand.

Can I make these bites vegan?

Yes, by swapping the eggs with flax eggs and using a plant-based cottage cheese alternative.

Can I use frozen blueberries?

Absolutely. I just fold them in straight from the freezer to prevent excess juice from bleeding into the batter.

How do I keep them from sticking to the pan?

I make sure to grease the muffin tin well or use parchment liners for easy removal.

Conclusion

These Blueberry Lemon Cottage Cheese Pancake Bites are zesty, juicy, and packed with protein, making them a breakfast or snack I keep on repeat. They’re easy to whip up, customizable, and taste like sunshine in a bite-sized form. Whether I enjoy them fresh out of the oven or grab them as a make-ahead snack, they always hit the spot.