Description
These fluffy and nutritious pancake bites combine lemon zest and fresh blueberries for a delightful breakfast that’s quick and easy.
Ingredients
Scale
- 1 cup (220 g) full-fat cottage cheese
- 2 large eggs
- ⅔ cup (60 g) oat flour or ⅔ cup (64 g) almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional)
- ½ cup (70 g) fresh blueberries
- Pinch of salt
- Butter or cooking spray for the skillet
Instructions
- Add the cottage cheese, eggs, oat flour (or almond flour), baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and a pinch of salt to a blender. Blend until smooth, about 20-30 seconds.
- If the batter looks thin, stir in 1 tablespoon of oat flour at a time until it holds shape.
- Gently fold in the fresh blueberries with a spatula, ensuring they’re evenly distributed.
- Heat a greased skillet over medium heat. You want it warm enough to create that lovely golden crust.
- Scoop 2 tablespoons of batter for each pancake onto the skillet. Cook for 3-4 minutes until the edges are set and the bottoms are a beautiful golden color.
- Carefully flip the pancake bites and cook for another 2-3 minutes until both sides are golden and inviting.
- Serve warm with a dollop of Greek yogurt, a handful of fresh blueberries, and a drizzle of maple syrup or honey.
Notes
Make-ahead option available; the batter can be stored in the fridge overnight for quick morning prep.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 pancake bites
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg