Ingredients
Scale
- 1 cup cottage cheese (full-fat for keto; low-fat for WW/SW)
- 2 large eggs
- 1 tsp vanilla extract
- 1–2 tbsp sweetener (monk fruit, stevia, erythritol, or sugar-free syrup)
- Pinch of cinnamon
- Pinch of salt
- 1 cup rolled oats (Regular/WW/SW) or 1 cup almond flour/½ cup coconut flour (Low-Carb/Keto)
- ½ cup fresh or frozen blueberries (⅓ cup for keto)
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
- In a medium bowl, combine the cottage cheese, eggs, vanilla extract, sweetener, cinnamon, and salt. Whisk until smooth.
- If using rolled oats, stir them into the batter. For low-carb options, fold in the almond or coconut flour instead.
- Gently fold in the blueberries and baking powder until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15–18 minutes, or until the tops are set and lightly golden.
- Let them cool for a few minutes before removing from the tin. Enjoy warm or store for later!
Notes
- Store in an airtight container for up to 3 days.
- Reheat in the microwave for 20-30 seconds before serving.
- Works with other berries like raspberries or blackberries.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 mini pancake bite
- Calories: 45
- Sugar: 2g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg