Ingredients
Scale
- 1 cup cottage cheese (240 ml | ~220 g)
- 2 large eggs (≈100 ml | ~110 g without shell)
- 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 (optional) (15–30 ml)
- ½ cup blueberries, fresh or frozen (120 ml | ~70 g)
- Pinch of salt (1 g)
- Cooking spray or butter for the pan
Instructions
- Combine cottage cheese, eggs, oat flour, baking powder, vanilla, lemon zest, honey or maple syrup (if using), and salt in a bowl. Mix until smooth.
- Gently fold in blueberries without crushing them.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray or butter.
- Pour 2 tablespoons of batter per mini pancake onto the skillet.
- Cook 2–3 minutes per side until golden brown and fluffy.
- Serve warm with extra honey or syrup if desired.
Notes
- Use almond flour for a low-carb option.
- Frozen blueberries work well but may bleed color slightly.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 mini pancakes
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg