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Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

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Fluffy pancakes bursting with sweet blueberries and a hint of zesty lemon, perfect for a quick, nutritious breakfast.

Ingredients

Scale
  • 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)
  • 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)
  • Pinch of salt (1 g)
  • Cooking spray or butter for the pan

Instructions

  1. Combine Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if you’re feeling sweet today), and a pinch of salt. Mix until you achieve a smooth and creamy batter.
  2. Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
  3. Heat the Skillet: Heat a nonstick skillet over medium heat. Lightly coat the skillet with cooking spray or a pat of butter, letting it melt and coat the surface.
  4. Pour the Batter: Spoon about 2 tablespoons of the batter per mini pancake onto the skillet.
  5. Cook Until Golden: Cook each pancake for about 2-3 minutes on one side until golden brown, then flip to cook the other side until fluffy and beautifully browned.
  6. Serve Warm: Serve the pancakes warm, drizzling with extra honey or syrup as desired.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or oven.

Nutrition

Find it online: https://cookingwithmayaa.com/minute-lemon-blueberry-pancake-bites/

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