Tangy Lemon-Blueberry Cottage Cheese Pancake Minis – Juicy, Fluffy & Protein-Rich
These mini pancakes are packed with protein, bursting with blueberries, and finished with a bright lemon zest—perfect for a light, energizing breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 mini pancakes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
2 large eggs
½ cup oat flour (or almond flour for lower carbs)
1 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
1–2 tbsp maple syrup or honey (optional)
½ cup blueberries (fresh or frozen)
Pinch of salt
Butter or cooking spray, for the skillet
Instructions
Prep the Pan:
Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
Combine Wet Ingredients:
In a bowl, whisk together cottage cheese, eggs, vanilla, maple syrup or honey (if using), and lemon zest until smooth.
Add Dry Ingredients:
Stir in oat flour, baking powder, and salt until a smooth batter forms.
Fold in Blueberries:
Gently mix in blueberries without over-stirring.
Cook the Pancake Minis:
Drop batter by spoonfuls onto the hot skillet. Cook for 2–3 minutes per side or until golden brown and puffed.
Serve & Enjoy:
Serve warm with fresh fruit, a spoonful of yogurt, or a drizzle of maple syrup.
Notes
Use almond flour for a lower-carb version.
For crisp edges, lightly butter the skillet between batches.
Frozen blueberries may tint the batter—no impact on flavor!
Leftovers store well in the fridge and reheat beautifully in the toaster or pan.
