Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Nutrition per recipe
Calories604.8 kcal (30%)
Total Fat21.3 g (30%)
Carbs61 g (23%)
Sugars28 g (31%)
Protein41.7 g (83%)
Sodium1324.8 mg (66%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Grease 2 mini muffin pans lightly with cooking spray, or use silicone muffin liners to prevent sticking.
Step 3
In a blender or food processor, combine: Cottage cheese, Rolled oats, Eggs, Baking powder, Vanilla extract, sugar, and lemon zest. Blend until smooth and creamy.
Step 4
Gently fold in the fresh blueberries using a spoon or spatula. Be careful not to crush the berries too much. Whole blueberries create beautiful bursts of flavor inside the pancake bites. If using frozen blueberries, do not thaw them beforehand because thawing can turn the batter purple and add excess moisture.
Step 5
Spoon the batter evenly into the prepared muffin cups. Fruits & Vegetables Fill each cup about 3/4 full to allow room for rising. You can place a few extra blueberries on top for a prettier appearance.
Step 6
Bake for 15 to 20 minutes, depending on the size of your muffin pan. Desserts The pancake bites are ready when: The tops look lightly golden The centers are set A toothpick comes out mostly clean Avoid overbaking because this can dry them out. The bites will puff up beautifully while baking and settle slightly as they cool
Step 7
Allow the pancake bites to cool in the pan for a few minutes before removing. Serve warm or at room temperature. These pancake bites taste amazing on their own or with toppings like: Maple syrup Honey Greek yogurt Nut butter Powdered sugar Fresh fruit
