Fluffy Blueberry Cottage Cheese Pancake Bites
High-Protein, Fluffy & Bursting with Berries
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes
Servings: 12–16 pancake bites
Ingredients
1 cup cottage cheese
½ cup rolled oats
2 large eggs
½ cup fresh blueberries
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt (optional)
1–2 tablespoons maple syrup or honey (optional, for extra sweetness)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with silicone mini muffin cups.
Add the cottage cheese, rolled oats, eggs, baking powder, vanilla extract, salt, and optional sweetener to a blender. Blend until smooth.
Gently fold the blueberries into the batter. If using large blueberries, cut them in half.
Fill each mini muffin cup about ¾ full.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the pancake bites cool in the pan for 5 minutes before transferring them to a wire rack.
Serving Suggestions
Drizzle with maple syrup or honey.
Top with Greek yogurt and extra fresh blueberries.
Sprinkle with powdered sugar or cinnamon.
Serve with nut butter for extra protein.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.
