Why You’ll Love This Recipe
I like that these bites are soft, mildly sweet, and high in protein thanks to the cottage cheese and eggs. They’re perfect for meal prepping because I can grab a few straight from the fridge or reheat them for a warm, satisfying treat. With the vanilla and fresh strawberries, they feel like a little indulgence while still being healthy and energizing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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2 large eggs
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½ cup oat flour (or almond flour for low-carb)
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1–2 tbsp honey or maple syrup (optional)
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1 tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
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½ cup chopped fresh strawberries
Directions
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Preheat Oven:
I preheat my oven to 350°F (175°C) and grease a mini muffin tin or use silicone baking molds to prevent sticking. -
Mix Wet Ingredients:
In a medium bowl, I whisk together the cottage cheese, eggs, vanilla, and honey or maple syrup until the mixture is smooth. -
Add Dry Ingredients:
I stir in the oat flour, baking powder, and salt, mixing just until combined. Then I gently fold in the chopped strawberries. -
Fill Molds:
I spoon the batter into the prepared mini muffin tin, filling each cavity about ¾ full. -
Bake:
I bake the bites for 15–18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. -
Cool and Serve:
I let them cool in the pan for a few minutes before transferring to a wire rack. I serve them warm, chilled, or even packed for on-the-go.
Servings and Timing
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Yield: 18–20 mini pancake bites
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Prep Time: 10 minutes
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Cook Time: 15–18 minutes
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Total Time: 25–28 minutes
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Calories per bite: Approx. 40–50 kcal
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Protein per bite: 2.5–3g
Variations
I love switching things up depending on what I’m in the mood for:
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Flour Options: Almond flour makes these bites lower in carbs and gives them a slightly nuttier flavor.
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Fruit Swaps: I sometimes use blueberries, raspberries, or chopped peaches instead of strawberries.
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Add-ins: A sprinkle of mini chocolate chips or shredded coconut gives them extra texture and sweetness.
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Sweetness Level: I often skip the sweetener if the fruit is ripe enough, or add a little extra if I want a more dessert-like bite.
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Flavor Boost: A pinch of cinnamon or lemon zest pairs beautifully with the strawberries.
Storage/Reheating
Fridge: I store the cooled bites in an airtight container in the fridge for up to 4 days.
Freezer: I freeze them in a single layer, then transfer to a zip-top bag for up to 3 months.
Reheating: I reheat them in the microwave for 10–15 seconds, or pop them in the air fryer for a few minutes to refresh the texture.
FAQs
Can I make these pancake bites dairy-free?
Yes, I swap the cottage cheese for a plant-based alternative like almond or cashew-based “ricotta-style” cheese for similar texture and protein.
Can I use frozen strawberries?
I can, but I thaw and pat them dry first to avoid adding too much moisture to the batter.
Are these good for kids?
Absolutely. I find kids love the soft texture and fruit chunks. I often reduce or skip the sweetener for little ones.
How do I keep them from sticking to the pan?
I use silicone molds or grease the muffin tin well. Letting them cool slightly also helps them release more easily.
Can I double the recipe?
Yes, I often double the batch and freeze half so I have healthy snacks ready throughout the week.
Conclusion
These Strawberry Vanilla Cottage Cheese Pancake Bites are a quick and easy way to enjoy a naturally sweet, protein-packed treat. Whether I’m eating them for breakfast, snack time, or even a healthy dessert, they always hit the spot. With just a handful of ingredients and endless customization options, they’ve become a regular part of my weekly meal prep.
Print
Strawberry Vanilla Cottage Cheese Pancake Bites – Fluffy, Sweet & Protein-Rich
- Total Time: 25–28 minutes
- Yield: 20–24 mini pancake bites
- Diet: Gluten Free
Description
These mini strawberry vanilla pancake bites are soft, protein-packed, and naturally sweet. Perfect for a healthy breakfast, snack, or meal prep treat.
Ingredients
1 cup cottage cheese
2 large eggs
½ cup oat flour (or almond flour for a low-carb option)
1–2 tablespoons honey or maple syrup (optional, for added sweetness)
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup chopped fresh strawberries
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with silicone cups.
Mix Wet Ingredients:
In a large bowl, whisk together cottage cheese, eggs, vanilla extract, and honey or maple syrup (if using).
Add Dry Ingredients:
Stir in oat flour (or almond flour), baking powder, and salt until a smooth batter forms.
Fold in Strawberries:
Gently fold in chopped fresh strawberries.
Fill Muffin Tin:
Spoon batter into the prepared mini muffin tin, filling each cavity about ¾ full.
Bake:
Bake for 15–18 minutes, or until set and lightly golden. A toothpick should come out clean.
Cool & Serve:
Let cool slightly before removing from the tin. Serve warm or refrigerate for later.
Notes
Sweetener Options: Leave out honey/maple for a no-sugar version or adjust based on your preference.
Flour Options: Use almond flour for a grain-free, low-carb version. Oat flour gives a more traditional texture.
Dairy-Free Option: Substitute with dairy-free cottage cheese or blended silken tofu.
Add-Ins: Mix in mini chocolate chips or chia seeds for extra flavor or nutrients.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baking (Mini Muffin Tin)
- Cuisine: American
