Quick Description:
These Blueberry Lemon Cottage Cheese Mini Pancakes are fluffy, protein-rich, and bursting with bright lemon flavor. Each bite combines creamy cottage cheese with juicy blueberries for a comforting yet refreshing breakfast. Perfect for a quick morning meal, meal prep, or a light high-protein snack.
Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: About 12 mini pancakes
- WW Points per Serving: 2–3 points per pancake (varies by honey amount)
Ingredients List:
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1 cup blueberries
- 2 large eggs
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions:
- Combine Wet Ingredients: In a large bowl, mix together cottage cheese, eggs, lemon zest, lemon juice, honey, and vanilla extract until fully combined.
- Prepare the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Add Blueberries: Fold in the blueberries and let the batter rest for a few minutes to thicken slightly.
- Cook the Pancakes: Heat a skillet over medium heat and add the vegetable oil. Pour small portions of batter to form mini pancakes. Cook until bubbles form on the surface, flip, and cook until golden brown on both sides.
Additional Notes:
- Resting the batter helps the pancakes become fluffier.
- If using frozen blueberries, do not thaw to prevent streaking.
- Adjust the sweetness by increasing or decreasing the honey.
Dietary Info (per pancake):
- Calories: ~70 kcal
- Protein: 4 g
- Carbs: 10 g
- Fat: 2 g
- Fiber: 1 g
Brief Introduction:
If you love bright flavors and high-protein breakfasts, these Blueberry Lemon Cottage Cheese Mini Pancakes are a perfect fit. They come together quickly and offer a refreshing twist on classic pancakes. Thanks to cottage cheese and eggs, they deliver a satisfying protein boost that keeps you full longer without feeling heavy.
Step-by-Step Cooking Guide:
- Prepare Your Base: Mix cottage cheese, eggs, lemon zest, juice, honey, and vanilla to create a smooth, flavorful wet base.
- Build Structure: Whisk the flour, baking powder, and salt separately to ensure even lifting.
- Combine Gently: Add dry ingredients to the wet mixture and stir just enough to incorporate.
- Add Fruit: Fold in blueberries for bursts of sweetness.
- Cook and Flip: Heat skillet, add oil, and cook small pancakes until bubbles appear. Flip and cook until golden and set.
Ingredient Details and Substitution Tips:
- Cottage Cheese: Low-fat or full-fat both work. For smoother pancakes, blend cottage cheese first.
- Flour: You can substitute half the flour with oat flour for added fiber.
- Honey: Swap with any sugar-free sweetener if desired.
- Blueberries: Frozen blueberries work well and add extra moisture.
Recipe Variations & Serving Suggestions:
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Flavor Variations:
- Add a pinch of cinnamon for warmth.
- Mix in chia seeds for extra texture.
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Serving Suggestions:
- Serve with Greek yogurt for extra protein.
- Top with sugar-free syrup or fresh berries.
Storage & Make-Ahead Information:
- Refrigeration: Store pancakes in an airtight container for up to 3 days.
- Freezing: Freeze with parchment between layers for up to 2 months. Reheat in a skillet or microwave.
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Make-Ahead Tip: Make the batter ahead and store for up to 24 hours (add blueberries just before cooking).
Optional Personal Story or Additional Notes: - These mini pancakes were created for days when a simple breakfast needs to feel special. The cottage cheese adds natural creaminess while the lemon and blueberries bring brightness. They’re a go-to option when craving something sweet but still wanting enough protein to stay full and energized.
