Easy 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites
Fluffy, protein-packed pancake bites blending tangy lemon, sweet blueberries, and creamy cottage cheese. Ready in 15 minutes, these bite-sized wonders are gluten-free (if using oat/almond flour), quick to make, and perfect for breakfast or dessert.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (240 ml | ~220 g)
2 large eggs (≈100 ml | ~110 g)
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)
Zest of 1 lemon
1–2 tbsp honey or maple syrup (15–30 ml, optional)
½ cup blueberries (120 ml | ~70 g)
3–4 tbsp milk (any plant-based or dairy)
½ tsp ground cinnamon (optional)
Instructions
Blend cottage cheese, eggs, lemon zest, baking powder, vanilla, and milk in a blender until smooth.
Fold in blueberries gently with a spatula.
Heat a non-stick pan over medium heat; brush with oil.
Spoon 1 tbsp batter per pancake, cook 2-3 minutes per side until golden.
Serve warm with a dusting of cinnamon or fresh berries.
Notes
Use almond flour for a low-carb option.
Blanch frozen blueberries briefly (20 sec) to prevent sinking.
Store in an airtight container for up to 48 hours.
Pairs beautifully with a dollop of yogurt or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 pancake bite
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg