05/27/2026
Fluffy, Fruity & High-Protein! 🫐🥞💪
These mini blueberry-and-cottage-cheese pancake bites are fluffy, packed with protein, and bursting with juicy blueberries. 🫐 They’re perfect for breakfast on the go, a quick snack, or meal prep for the week—and naturally gluten-free if you use almond flour. 🍽️
📝 Ingredients (Makes about 12 bites):
1 cup cottage cheese (240 g)
2 large eggs
½ cup oat flour (50 g) (or almond flour for gluten-free)
1 tsp vanilla extract (5 ml)
½ tsp cinnamon (1 g, optional)
1 tsp baking powder (4 g)
Pinch of salt
½ cup fresh or frozen blueberries (75 g)
👩🍳 Directions:
Step 1: Preheat & Prep 🔥
Preheat your oven to 350°F (175°C). Line a mini muffin tin or a baking sheet with parchment paper for easy removal.
Step 2: Mix Wet Ingredients 🥣
In a medium bowl, whisk together the cottage cheese, eggs, and vanilla extract until smooth and well combined.
Step 3: Add Dry Ingredients 🥄
Add the oat flour (or almond flour), cinnamon, baking powder, and salt. Stir until just combined; do not overmix.
Step 4: Fold in Blueberries 🫐
Gently fold in the blueberries, being careful not to crush them.
Step 5: Bake 🍽️
Spoon the batter evenly into the mini muffin cups or form small rounds on the prepared baking sheet. Bake for 15–18 minutes, or until the bites are lightly golden and set.
Step 6: Cool & Enjoy 😋
Allow the bites to cool in the tin for a few minutes before removing. Serve warm, or let them cool completely and store in an airtight container for up to 3 days.
💡 Tips for Success:
Use fresh or frozen blueberries straight from the freezer — no need to thaw.
Do not overmix the batter to keep the bites light and fluffy.
🍯 Optional: Drizzle with honey or maple syrup for added sweetness.
📊 Nutrition (Per Bite, Approx.):
~60 kcal | 5 g protein | 3 g fat | 4 g net carbs
Gluten-free | High-protein | Quick & Easy ✅
Prep Time: 5 min | Bake Time: 18 min | Total Time: ~23 min
