Ingredients
Scale
- 1 cup (240 ml | ~220 g) Cottage Cheese
- 2 large (≈100 ml | ~110 g without shell) Large Eggs
- ½ cup (120 ml | 45 g oat flour | 48 g almond flour) Oat Flour or Almond Flour
- 1 tsp (5 ml | 4 g) Baking Powder
- 1 tsp (5 ml) Vanilla Extract
- Zest of 1 lemon Lemon Zest
- 1–2 tbsp (15–30 ml) Honey or Maple Syrup (optional)
- ½ cup, fresh or frozen (120 ml | ~70 g) Blueberries
- Pinch (1 g) Salt
- Cooking Spray or Butter for the pan
Instructions
- Mix together the cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, and honey or maple syrup (if using) in a bowl until smooth.
- Fold the blueberries into the batter, being careful not to crush them.
- Heat a nonstick skillet over medium heat and lightly coat it with cooking spray or butter.
- Pour 2 tablespoons of batter for each mini pancake onto the skillet and cook for 2-3 minutes on each side until golden brown and fluffy.
- Serve the pancakes warm with extra honey or syrup, if desired.
Notes
Ensure your skillet is heated properly before adding batter for even cooking. Experiment with different fruits for variety.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Breakfast
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: pancakes, breakfast, lemon blueberry, cottage cheese, quick recipes