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Blueberry Cottage Cheese Pancake Bites

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Blueberry Cottage Cheese Pancake Bites

Description

Blueberry Cottage Cheese Pancake Bites are soft, fluffy, protein-packed mini pancakes bursting with juicy blueberries in every bite. Made with creamy cottage cheese, simple pantry ingredients, and fresh blueberries, these bite-sized treats are perfect for breakfast, brunch, meal prep, or a healthy snack. The cottage cheese adds extra protein and moisture, creating tender pancake bites with a lightly golden exterior and a soft, creamy center. They’re easy to make in a mini muffin pan, kid-friendly, freezer-friendly, and delicious served warm with maple syrup, honey, or fresh fruit. Whether you’re looking for a nutritious breakfast or a quick grab-and-go snack, these pancake bites are a wholesome option the whole family will enjoy.

Ingredients

Wet Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Add-Ins

  • 1 cup fresh blueberries
  • Butter or cooking spray for greasing the pan

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan with butter or non-stick cooking spray.

Step 2: Blend the Wet Ingredients

In a blender or food processor, combine the cottage cheese, eggs, maple syrup, and vanilla extract. Blend for about one minute until smooth and creamy.

Step 3: Mix the Batter

Pour the blended mixture into a large mixing bowl. Add the flour, baking powder, cinnamon, and salt. Stir gently until just combined. Do not overmix, as this keeps the pancake bites light and fluffy.

Step 4: Fold in the Blueberries

Carefully fold the fresh blueberries into the batter using a spatula. Mix gently to avoid crushing the berries.

Step 5: Fill the Muffin Pan

Spoon the batter into each mini muffin cup until about three-quarters full. Add one or two extra blueberries on top for a beautiful bakery-style finish.

Step 6: Bake

Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Step 7: Cool

Allow the pancake bites to cool in the pan for about 5 minutes before transferring them to a cooling rack.

Step 8: Serve

Serve warm with maple syrup, honey, Greek yogurt, or additional fresh blueberries. They also make an excellent grab-and-go breakfast straight from the refrigerator.

Tips & Notes

  • Blend the cottage cheese well for the smoothest texture.
  • Fresh blueberries work best, but frozen blueberries can be used without thawing.
  • Avoid overmixing the batter to keep the bites soft.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled pancake bites for up to 2 months and reheat in the microwave or oven.

Q&A

Q: Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing to prevent excess moisture.

Q: Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: Can I prepare the batter ahead of time?
For the best texture, bake the batter immediately after mixing. However, the baked pancake bites store well and are perfect for meal prep.

Servings & Nutrition

Servings: 24 mini pancake bites

Approximate Nutrition Per Serving (4 Pancake Bites)

  • Calories: 170
  • Protein: 10g
  • Carbohydrates: 20g
  • Fat: 6g
  • Saturated Fat: 2g
  • Fiber: 1g
  • Sugar: 7g
  • Sodium: 240mg

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