Soft, fluffy, and protein-packed pancake bites made with cottage cheese and juicy blueberries. These mini pancakes are perfect for breakfast, meal prep, or a healthy snack that keeps you full and satisfied.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1–2 tbsp zero-calorie sweetener or honey (optional)
- ½ cup fresh or frozen blueberries
- Pinch of salt
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Blend cottage cheese, eggs, vanilla extract, and sweetener until smooth.
- Add oat flour, protein powder, baking powder, and salt. Blend until combined.
- Gently fold in blueberries.
- Pour batter into mini muffin cups, filling about ¾ full.
- Bake for 15–18 minutes until golden and fluffy.
- Let cool slightly before removing from the pan.
- Serve with extra blueberries or a drizzle of yogurt.
Nutrition Facts (Approx. Per Bite)
Calories: 65
Protein: 6g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Fat: 2g
Benefits
- High protein breakfast option to support fullness and muscle maintenance
- Cottage cheese adds calcium and a creamy texture
- Blueberries provide antioxidants and natural sweetness
- Easy grab-and-go meal prep snack
Storage
Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Tips
- Use frozen blueberries without thawing to prevent extra moisture.
- Add lemon zest for a blueberry cheesecake flavor.
- Warm in the microwave for 15–20 seconds before serving for a fresh pancake texture.
