Description
These Cottage Cheese Mini Pancakes are fluffy, high-protein, and gluten-free, made with almond flour and blended cottage cheese. Baked in a muffin tin and studded with blueberries, they’re a quick and healthy breakfast option for the whole family.
Ingredients
- ½ cup cottage cheese, blended
- 2 large eggs
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ cup blueberries
- Topping:
- A few blueberries
- A drizzle of honey
Instructions
- Preheat oven to 425°F (220°C). Spray a 12-cup muffin tin with oil.
- In a mixing bowl, combine blended cottage cheese, eggs, melted butter, vanilla extract, almond flour, and baking powder to form the batter.
- Gently fold in the blueberries.
- Evenly divide the batter into the prepared muffin tin cups.
- Bake for 8–10 minutes, or until set and lightly golden.
- Remove from oven and let cool for 2–3 minutes. Use a spatula to gently remove and flatten each mini pancake.
- Serve warm with a few extra blueberries and a drizzle of honey.
Notes
- Blend the cottage cheese until smooth before mixing for best texture.
- Use fresh or frozen blueberries (no need to thaw if frozen).
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- For a dairy-free version, try using dairy-free cottage cheese and coconut oil instead of butter.
Nutrition
- Serving Size: 1 pancake (1 oz)
- Calories: 83
- Sugar: 3.2g
- Sodium: 93mg
- Fat: 5.7g
- Saturated Fat: 1.3g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 5.2g
- Fiber: 1.2g
- Protein: 3.6g
- Cholesterol: 35mg
