Blueberry Lemon Cottage Cheese Pancake Bites
These zesty pancake bites are loaded with juicy blueberries, lemon zest, and cottage cheese for a fluffy, high-protein breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: ~12 mini bites
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
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
Instructions
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
In a blender or mixing bowl, combine cottage cheese, eggs, maple syrup/honey, vanilla, lemon zest, almond flour, baking powder, and salt. Blend or stir until smooth.
Gently fold in blueberries.
Divide batter evenly into muffin cups, filling each about ¾ full. Top with extra blueberries if desired.
Bake for 15–18 minutes, or until centers are set and tops are lightly golden.
Let cool slightly before removing from tin. Serve warm or chilled.
Notes
Store in the fridge in an airtight container for up to 4 days.
Freeze for longer storage—reheat in the microwave or toaster oven.
Swap blueberries with raspberries, blackberries, or diced strawberries.
Add a dusting of powdered sugar or a drizzle of Greek yogurt for serving.
