Description
Fluffy, protein-packed mini pancakes made with cottage cheese, lemon zest, and juicy blueberries. Ready in 15 minutes and naturally gluten-free.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour (or almond flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1–2 tbsp honey or maple syrup (optional)
- ½ cup fresh or frozen blueberries
- Pinch of salt
- Cooking spray or butter for the pan
Instructions
- Whisk cottage cheese, eggs, vanilla, honey (if using), and lemon zest until smooth.
- Stir in oat flour, baking powder, and salt until just combined. Gently fold in blueberries.
- Heat a non-stick skillet over medium heat and lightly grease.
- Drop small spoonfuls of batter to form mini pancakes. Cook 2–3 minutes per side until golden.
- Stack on a plate and serve warm with extra honey or maple syrup if desired.
Notes
Frozen blueberries can be added straight from the freezer. Add a splash of lemon juice for extra tang. Store leftovers in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American