Cottage Cheese Mini Pancakes (Gluten Free) Recipe
These Gluten Free Cottage Cheese Mini Pancakes are a quick and healthy breakfast option, packed with protein and bursting with juicy blueberries. Light, fluffy, and perfect for enjoying with a drizzle of honey, they are baked to perfection in a muffin pan for convenient portion control.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 23 minutes
- Yield: 12 mini pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- ½ cup cottage cheese (blended)
- 2 large eggs
- 1 tbsp butter (melted)
- 1 tsp vanilla extract
- ¾ cup almond flour
- 1 tsp baking powder
Mix-ins & Toppings
- ½ cup blueberries
- A few blueberries (for garnish)
- A drizzle of honey (for serving)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 425°F (220°C). Lightly spray a 12-cup muffin pan with oil to prevent sticking.
- Mix batter: In a mixing bowl, combine the blended cottage cheese, eggs, melted butter, vanilla extract, almond flour, and baking powder. Stir well until the batter is smooth and evenly mixed.
- Add blueberries: Gently fold the ½ cup of blueberries into the batter, ensuring they are evenly distributed without breaking them up.
- Fill muffin cups: Spoon the batter into each muffin cup, filling them evenly to ensure uniform mini pancakes.
- Bake the pancakes: Place the muffin pan in the preheated oven and bake for 8 to 10 minutes, or until the pancakes are set and lightly golden.
- Cool and flatten: Remove the pan from the oven and let the mini pancakes cool for a couple of minutes. Use a spatula to carefully flatten each pancake while still warm for the desired shape and texture.
- Serve: Arrange the mini pancakes on a serving plate. Garnish with additional blueberries and drizzle with honey before serving for a touch of natural sweetness.
Notes
- Blending the cottage cheese results in a smoother batter and fluffier pancakes.
- Using almond flour keeps this recipe gluten-free and adds a nutty flavor.
- Ensure not to overmix blueberries to prevent the batter from turning purple.
- Serve immediately for the best texture; leftovers can be refrigerated and gently reheated.
- You can substitute honey with maple syrup or a sugar-free syrup if desired.
