Lemon Blueberry Cottage Cheese Pancake Bites
These delightful pancake bites blend the tangy flavor of lemon with the sweetness of blueberries, offering a nutritious and quick breakfast option that is perfect for busy mornings.
Ingredients
Pancake Mixture
- 1 cup cottage cheese 240 ml | ~220 g
- 2 large eggs ≈100 ml | ~110 g without shell
- ½ cup oat flour or almond flour 120 ml | 45 g oat flour | 48 g almond flour
- 1 tsp baking powder 5 ml | 4 g
- 1 tsp vanilla extract 5 ml
- 1 zest lemon Zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional) 15–30 ml
- ½ cup blueberries, fresh or frozen 120 ml | ~70 g
- 1 pinch salt 1 g
- Cooking spray or butter for the pan
Instructions
Preparation
- In a large bowl, combine the cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and salt. Mix until the batter is smooth and well combined, about 30 seconds.
- Gently fold in the blueberries, taking care not to crush them, to keep their juicy flavor intact.
Cooking
- Heat a nonstick skillet over medium heat, and lightly coat it with cooking spray or a small amount of butter.
- Pour about 2 tablespoons of the batter per mini pancake onto the skillet, spacing them about an inch apart.
- Cook the pancakes for 2–3 minutes on one side, or until you see bubbles forming around the edges and they appear golden brown. Flip them over and cook for another 2–3 minutes until they are golden and fluffy.
- Remove them from the skillet and serve warm, drizzled with extra honey or syrup if desired.
Notes
For serving, these pancake bites are delightful on their own or can be enhanced with a light dusting of powdered sugar or a dollop of Greek yogurt on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat as necessary.