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

Cook Mode Prevent your screen from going dark

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