Strawberry Vanilla Cottage Cheese Pancake Bites

Why You’ll Love This Recipe

I love how easy and versatile these pancake bites are. They’re naturally sweetened, gluten-free if I use almond flour, and perfect for prepping ahead of time. Whether I grab them on busy mornings or snack on them in the afternoon, they give me that satisfying, nourishing boost I need—without any guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
½ cup oat flour (or almond flour for gluten-free option)
1 tablespoon honey or maple syrup (optional)
1 teaspoon vanilla extract
½ teaspoon baking powder
½ cup fresh strawberries, diced

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a mini muffin pan.

2. In a medium bowl, I whisk together the cottage cheese, eggs, honey (if using), and vanilla extract until smooth.

3. I add in the oat flour and baking powder, mixing just until combined.

4. I fold in the diced strawberries gently to keep them evenly distributed without breaking them up too much.

5. Using a spoon or small scoop, I fill each mini muffin cavity about ¾ full with the batter.

6. I bake the pancake bites for 15–18 minutes, or until they’re golden on top and a toothpick comes out clean.

7. I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

Yield: About 12 mini pancake bites
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Serving Size: 2–3 bites
Calories per Serving: ~80–100 (depending on sweetener and flour used)

Variations

I sometimes switch out the strawberries for blueberries or diced apples with a dash of cinnamon. For a chocolatey twist, I fold in a few mini chocolate chips. If I want extra sweetness, I drizzle with a bit of maple syrup before serving or add more honey to the batter. To make them dairy-free, I use a plant-based cottage cheese alternative.

Storage/Reheating

I store the pancake bites in an airtight container in the fridge for up to 4 days. To reheat, I microwave them for about 10–15 seconds or warm them in the oven at 300°F for 5 minutes. They also freeze well—perfect for meal prep. I just thaw overnight in the fridge or reheat from frozen.

FAQs

Can I use blended cottage cheese?

Yes, I sometimes blend it for a smoother texture if I want a more traditional pancake feel. It also helps hide the curds if I’m making these for picky eaters.

Can I make these without a muffin pan?

Yes, I’ve spooned the batter into small rounds on a lined baking sheet and baked them like mini pancakes—they still turn out fluffy.

Are these suitable for kids?

Absolutely. I love making these for little ones—they’re bite-sized, soft, and naturally sweetened. Great for school lunches or toddler snacks.

What flour works best?

I usually use oat flour for fiber and a mild flavor, but almond flour is perfect for gluten-free. I’ve also tried whole wheat pastry flour with good results.

Can I make them savory instead?

Yes! I leave out the sweetener and strawberries and add chopped spinach, herbs, or even shredded cheese for a savory version.

Conclusion

These Strawberry Vanilla Cottage Cheese Pancake Bites are the perfect blend of nutrition and indulgence—light, fluffy, fruity, and high in protein. Whether I’m starting my day with them or snacking on the go, they’re a delicious, feel-good option I love to keep in my fridge. Easy to make, easy to love!