Description
A fun and nutritious breakfast option with bright flavors of lemon and blueberry, providing a punch of protein from cottage cheese.
Ingredients
Scale
- 1 cup cottage cheese (low-fat or regular)
- 1/2 cup rolled oats
- 1/4 cup flour (whole wheat or all-purpose)
- 2 large eggs
- 1/4 cup milk (any kind or a milk alternative)
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup fresh or frozen blueberries
- Cooking spray or oil for greasing the pan
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin or a silicone mold to prevent sticking.
- In a large mixing bowl, combine the cottage cheese, rolled oats, flour, eggs, milk, honey (if using), baking powder, salt, and lemon zest. Mix until everything is blended.
- Gently fold in the blueberries, being careful not to crush them.
- Using a spoon, fill each muffin cup about three-quarters full with the batter.
- Pop the muffin tin into the oven and bake for about 12-15 minutes, or until the tops are golden.
- Once they’re done, allow the pancake bites to cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
For a gluten-free version, substitute regular flour with almond flour. To make vegan, use flax eggs and dairy-free milk alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg