Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 cup oat flour (blended oats)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or coconut oil. Even if you use liners, a quick spray helps the bites release easily after baking.
- Place the cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, and lemon juice into a blender or food processor. Blend on high until the mixture is completely smooth and no cottage cheese curds remain. This creates the light, custardy texture that makes these bites so special.
- In a medium mixing bowl, whisk together the oat flour, baking powder, and salt. Pour the blended liquid mixture into the dry ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix, as this can make the pancake bites tough.
- Gently fold in most of the fresh blueberries, saving a few to press into the tops. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Press the remaining blueberries into the top of each bite for a beautiful presentation.
- Bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set. Remove the tin from the oven and let the bites cool in the pan for at least 5 minutes. Use a thin knife or offset spatula to gently pop them out and serve warm or at room temperature.
- Cook Time: 30 minutes