Blueberry Cottage Cheese Pancake Cups
Delicious pancake cups made with cottage cheese and fresh blueberries, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oat flour (or almond flour)
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1–2 tbsp maple syrup or honey (optional)
- A pinch of salt
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tray.
- Whisk together the cottage cheese, eggs, vanilla extract, and sweetener until smooth.
- Fold in the oat flour, baking powder, and salt until just combined.
- Add the blueberries, reserving a few for topping.
- Divide the batter evenly among muffin cups.
- Bake for 18–22 minutes, or until golden and set in the center.
- Cool slightly before serving.
Notes
These pancake cups can be stored in an airtight container for up to 4 days and freeze well for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg
Find it online: https://pennykitchenz.com/blueberry-pancake-cups-recipe/