High-Protein, Fluffy & Bursting with Berries
Ingredients
- 1 cup cottage cheese
- ½ cup rolled oats
- 2 large eggs
- ½ cup fresh blueberries
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with silicone liners.
- Add the cottage cheese, oats, eggs, baking powder, and vanilla extract to a blender. Blend until smooth.
- Gently fold the blueberries into the batter.
- Spoon the mixture evenly into the prepared mini muffin cups, filling each about ¾ full.
- Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before removing.
Serving Suggestions
- Drizzle with a little honey or maple syrup.
- Top with Greek yogurt and extra blueberries.
- Dust lightly with powdered sugar for a treat.
- Enjoy warm or chilled as a grab-and-go breakfast.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
Approximate Nutrition
(Makes about 12 pancake bites)
Per serving (3 bites):
- Calories: 110–130
- Protein: 8–10g
- Carbohydrates: 10–12g
- Fat: 3–4g
These little pancake bites are packed with protein from the cottage cheese and eggs, naturally sweet from the blueberries, and perfect for meal prep breakfasts or healthy snacks. 🫐🥞✨
