Quick Description:
Soft, fluffy, and protein-packed, these pumpkin spice cottage cheese pancake bites are perfect for a cozy breakfast or snack. Air fryer or oven-friendly, they’re low-carb, warm, and lightly sweetened—ideal for autumn mornings or anytime you want a guilt-free treat.
Servings & Timing
- Prep Time: 5 minutes
- Cook Time: 12–18 minutes
- Total Time: ~20 minutes
- Servings: ~12–14 bites (depending on mold size)
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger)
- ¼ cup almond flour (or oat flour for softer texture)
- 1–2 tsp honey or maple syrup (optional for sweetness)
Instructions
Step 1 – Preheat & Prep:
- Oven: Preheat to 350°F (175°C) and line a mini muffin tin with silicone liners.
- Air Fryer: Preheat to 320°F (160°C) and lightly grease a small air fryer-safe dish or use silicone molds.
Step 2 – Mix the Batter:
- In a bowl, whisk together cottage cheese, eggs, pumpkin puree, vanilla, pumpkin spice, and honey/maple syrup (if using) until smooth.
- Add almond flour and stir until fully combined.
Step 3 – Fill the Tin or Molds:
- Spoon the batter into the prepared muffin tin or silicone molds, filling each about ¾ full.
Step 4 – Bake or Air Fry:
- Oven: Bake for 15–18 minutes, or until set and lightly golden.
- Air Fryer: Cook for 12–15 minutes, checking for doneness with a toothpick.
Step 5 – Cool & Serve:
- Let the pancake bites cool for a few minutes before serving. Enjoy warm as a cozy, protein-packed breakfast or snack.
Tips & Notes
- Sprinkle a little extra cinnamon or pumpkin spice on top before baking for added flavor.
- Mix in mini chocolate chips or chopped nuts for a fun twist.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or enjoy cold.
Dietary Info
- High-Protein
- Low-Carb-Friendly (with almond flour)
- Gluten-Free (if using almond or oat flour)
- Vegetarian
