Blueberry Cottage Cheese Pancake Bites
Delightful and nutritious pancake bites bursting with blueberries and packed with protein, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Adds moisture and protein.
- 1 large egg Acts as a binder.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 tablespoon maple syrup or honey For natural sweetness.
Dry Ingredients
- 1 cup whole wheat flour Provides fiber and nutrients.
- 2 teaspoons baking powder Leavening agent.
- 1/4 teaspoon salt Balances flavor.
Berries
- 1 cup fresh or frozen blueberries Add flavor and nutrients.
Cooking
- Cooking spray or oil for the pan To prevent sticking.
Instructions
Preparation
- In a large mixing bowl, combine the cottage cheese, egg, vanilla extract, and maple syrup or honey. Whisk until well mixed and slightly smooth.
- In another bowl, mix the whole wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Cooking
- Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or oil.
- Drop spoonfuls of the batter onto the skillet, cooking for 2-3 minutes on one side or until bubbles form.
- Flip the pancake bites and cook for another 2-3 minutes, until they turn golden brown and are cooked through.
- Remove from the skillet and keep warm. Repeat with the remaining batter.
- Serve immediately or allow to cool if storing for later.
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Notes
Serve warm, cold, plain, or with toppings like yogurt or maple syrup. Store in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.