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Easy 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

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Quick and delightful breakfast pancake bites made with cottage cheese, lemon, and blueberries.

Ingredients

Scale
  • 1 cup (220 g) full-fat cottage cheese, preferably small curd
  • 2 large eggs, room temperature
  • â…” cup (60 g) oat flour (or â…” cup / 64 g almond flour for a low-carb version)
  • 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

  1. 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 or food processor. Blend for about 20–30 seconds, just until the batter is smooth.
  2. If your cottage cheese is very watery, drain off the excess liquid before blending. The batter should be thicker than regular pancake batter and easily scoopable.
  3. Gently fold in the blueberries with a spatula.
  4. Heat a lightly greased non-stick skillet or griddle over medium heat.
  5. Scoop about 2 tablespoons of batter for each pancake bite, leaving a little space between them. Cook for 3–4 minutes, or until the edges look set and the bottoms are golden brown.
  6. Carefully flip each pancake bite and cook for another 2–3 minutes, until golden brown on both sides and cooked through in the center.
  7. Transfer to a plate and serve warm with Greek yogurt, fresh blueberries, maple syrup, honey, or a dusting of powdered sugar if desired.

Notes

Best served warm, paired with Greek yogurt and fresh blueberries. Store any leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://mydailyrecipeideas.com/lemon-blueberry-pancakes-15-minute-cottage-cheese-bites/

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