Description
Soft, fluffy, high-protein pancake bites loaded with strawberries and banana. Ready in 30 minutes and perfect for meal prep.
Ingredients
- 1 ripe banana, mashed
- ½ cup cottage cheese
- 2 large eggs
- ¼ cup oat flour (or almond flour)
- 1 tbsp maple syrup or honey, optional
- ½ tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ½ cup strawberries, finely chopped
- Optional: peanut butter or Greek yogurt + honey for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup mini muffin pan.
- Blend cottage cheese, eggs, mashed banana, vanilla, and optional maple syrup until smooth.
- Pour into a bowl. Stir in oat flour, baking powder, and salt until just combined.
- Fold in chopped strawberries, reserving a few pieces for tops.
- Divide batter among 12 cups, filling each ¾ full. Add extra strawberry pieces on top if desired.
- Bake 15–18 minutes until puffed, set, and lightly golden.
- Cool 5 minutes in pan, then transfer to a wire rack.
- Serve warm or chilled with peanut butter or Greek yogurt drizzle.
Notes
Use certified gluten-free oat flour if needed. Drain watery cottage cheese before blending for best texture. Store in airtight container up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American