Cottage Cheese Pancake Bites

# What You’ll Need:

01 - 1 cup cottage cheese (240 g), full-fat or low-fat

02 - 2 large eggs

03 - 2 tablespoons maple syrup or honey (30 ml)

04 - 1 teaspoon vanilla extract (5 ml)

05 - 1 cup rolled oats (100 g)

06 - 1 teaspoon baking powder (4 g)

07 - 1/4 teaspoon salt

08 - 1/3 cup blueberries or chocolate chips (50 g)

01 - Preheat oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line cups with paper liners.

02 - Place cottage cheese, eggs, maple syrup (or honey) and vanilla extract into a blender or food processor and blend until smooth.

03 - Add rolled oats, baking powder and salt to the blender; pulse until the mixture is mostly smooth and homogenous.

04 - Transfer the batter to a mixing bowl and gently fold in blueberries or chocolate chips by hand to avoid crushing fruit.

05 - Divide the batter evenly among the prepared mini muffin cups, filling each approximately three-quarters full.

06 - Bake 16–18 minutes, until bites are puffed and lightly golden and a toothpick inserted into the center comes out clean.

07 - Allow bites to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.

01 -

They're secretly packed with protein and taste like a treat you wouldn't expect to be healthy.
You can make a batch in under half an hour and have breakfast sorted for days—no more midweek scramble.

02 -

Rushing the cooling step leaves the bites too soft—patience pays off for the perfect texture.
Blending oats too long can make the batter too dense—I stop as soon as it's mostly smooth for lighter bites.

03 -

Line your mini muffin tin or use silicone cups for guaranteed easy removal—I've learned the hard way.
Don't overmix after adding the dry ingredients; less fuss means fluffier bites.