Description
Delightful pancake bites bursting with flavor, packed with protein and minimal carbs, perfect for busy mornings or lazy weekends.
Ingredients
Scale
- 1 cup of cottage cheese (preferably low-fat)
- 1/2 cup of rolled oats
- 2 large eggs
- 1 medium-sized banana (mashed)
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of fresh blueberries (or frozen)
- Cooking spray or oil for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Combine the cottage cheese, rolled oats, eggs, banana, vanilla extract, lemon zest, lemon juice, baking powder, and salt in a blender or mixing bowl until smooth.
- Fold in the blueberries gently, preserving their shape.
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake for about 12-15 minutes until golden brown and a toothpick inserted comes out clean.
- Serve warm, or store for later enjoyment with optional toppings like maple syrup or honey.
Notes
These pancake bites can be made vegan by substituting eggs with flaxseed meal and cottage cheese with plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancake bites
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg