These soft, protein-packed pancake bites are bursting with juicy blueberries and bright lemon flavor. Perfect for breakfast, meal prep, or a healthy snack!
Ingredients
- 1 ripe banana
- 2 large eggs
- ½ cup cottage cheese
- ¼ cup oats (rolled or quick oats)
- ½ cup frozen blueberries, raspberries, or mixed berries
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of nutmeg
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan or line with silicone muffin cups.
- In a blender, combine the banana, eggs, cottage cheese, oats, cinnamon, vanilla, nutmeg, lemon zest, and lemon juice.
- Blend until smooth and well combined.
- Gently fold in the frozen berries.
- Fill each muffin cup about ¾ full with the batter.
- Bake for 12–15 minutes, or until the tops are set and lightly golden.
- Let cool for 5 minutes before removing from the pan.
Optional Lemon Glaze
Mix together:
- 2 tbsp Greek yogurt
- 1 tsp lemon juice
- ½ tsp honey (optional)
Drizzle over the cooled pancake bites.
Tips
- Use fresh berries if preferred.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat in the microwave for 20–30 seconds.
Prep Time: 5 minutes
Bake Time: 12–15 minutes
Total Time: 20 minutes
Yield: 12 mini pancake bites
🍋🫐 Fluffy, fruity, and naturally sweet—like little bites of blueberry pancake heaven!
