Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour (or almond flour for a softer texture)
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1–2 tbsp maple syrup or honey (optional)
- Pinch of salt
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tray with liners or grease lightly.
- In a medium bowl, whisk together the cottage cheese, eggs, vanilla, and sweetener until smooth.
- Fold in the oat flour, baking powder, and salt until just combined.
- Gently fold in the blueberries, reserving a few to place on top of the batter in the cups.
- Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until golden and set in the center.
- Allow to cool slightly before serving. These are perfect as a protein-rich breakfast or snack!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave for 15–20 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 mini pancake cup
- Calories: 60
- Sugar: 3g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg