Ingredients
Scale
- 1 cup small curd cottage cheese (full fat or 2% recommended)
- 2 large eggs
- 1 cup rolled oats (or all-purpose flour)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Optional toppings: mini chocolate chips, blueberries, or sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Place the cottage cheese, eggs, rolled oats, maple syrup, vanilla extract, baking powder, and cinnamon into a high-speed blender. Blend on high for 30 to 45 seconds until the mixture is completely smooth and no lumps of cottage cheese remain. Let the batter sit for 5 minutes; this allows the oats to hydrate and results in a fluffier texture.
- Generously grease a 24-count mini muffin tin with non-stick cooking spray or a little melted butter. If you skip this step, the high protein content might cause the bites to stick. Pour the batter into each muffin cup, filling them about 3/4 of the way full. If you are adding toppings like blueberries or chocolate chips, drop a few onto the top of each cup now.
- Place the tin in the center rack of the oven and bake for 12 to 15 minutes. The pancake bites are done when they have risen and the centers feel firm to the touch. Remove them from the oven and let them cool in the pan for at least 5 minutes. Use a butter knife or small spatula to gently pop them out. Serve warm with a side of fruit or a light drizzle of maple syrup.
- Cook Time: 25 minutes