Ingredients
Batter Ingredients
- 1 cup cottage cheese (240 ml | ~220 g)
- 2 large eggs (≈100 ml | ~110 g without shell)
- ½ cup oat flour or almond flour (120 ml | 45 g oat flour | 48 g almond flour)
- 1 tsp baking powder (5 ml | 4 g)
- 1 tsp vanilla extract (5 ml)
- 1 zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional) (15–30 ml)
- ½ cup blueberries, fresh or frozen (120 ml | ~70 g)
- 1 pinch salt (1 g)
- as needed Cooking spray or butter for the pan
Method
Preparation
- In a bowl, combine the cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and salt. Mix until smooth.
- Gently fold in the blueberries without crushing them.
Cooking
- Heat a nonstick skillet over medium heat and lightly coat it with cooking spray or butter.
- Pour 2 tablespoons of batter per mini pancake onto the skillet.
- Cook for 2–3 minutes on each side until golden brown and fluffy.
Serving
- Serve warm with extra honey or syrup if desired.
Nutrition
Serving: 2gCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 3g
Notes
These pancake bites are best served warm. Enjoy them plain, dusted with powdered sugar, or drizzled with honey or maple syrup. They pair nicely with fresh fruit or yogurt on the side.
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