Why Make This Recipe
Protein-Packed Blueberry Pancake Cups are more than just a breakfast treat. They’re a perfect blend of texture and flavor, making them ideal for busy mornings, snacks, or even a light dessert. These pancake cups are packed with protein, thanks to the combination of cottage cheese and eggs, making them a healthy option to start your day or refuel after a workout. The rolled oats provide a good source of fiber, while the blueberries add sweetness and a boost of antioxidants. They are easy to prepare and can be made ahead of time, fitting perfectly into any meal prep routine. Plus, they are so delicious that you won’t even realize how nutritious they are!
How to Make Protein-Packed Blueberry Pancake Cups
Making Protein-Packed Blueberry Pancake Cups is straightforward and fun. You won’t need any fancy equipment or skills. Just gather your ingredients and follow these simple steps:
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Directions
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with cupcake liners.
In a mixing bowl, combine the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, maple syrup, and cinnamon. Stir until smooth and well blended.
Gently fold the blueberries into the batter, taking care not to smash them.
Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18–20 minutes until the tops are golden and set in the center.
Let cool slightly before removing from the tin. You can serve them warm or allow them to reach room temperature.
How to Serve Protein-Packed Blueberry Pancake Cups
Serving Protein-Packed Blueberry Pancake Cups is easy. You can enjoy them plain or add your favorite toppings. Some popular ideas include a drizzle of honey or maple syrup, a dollop of yogurt, or a sprinkle of nuts for added crunch. You can also pair them with fresh fruit or a smoothie for a balanced meal. These pancake cups are perfect for breakfast but can also be enjoyed as a mid-morning snack or light dessert, making them versatile for any time of the day!
How to Store Protein-Packed Blueberry Pancake Cups
To keep your Protein-Packed Blueberry Pancake Cups fresh, store them in an airtight container. They can be kept in the refrigerator for up to five days. If you want to make them ahead of time, they can also be frozen. Just make sure to place parchment paper between the cups if you stack them. They will last in the freezer for about two months. When you’re ready to eat them, simply reheat them in the microwave for a quick snack or breakfast option.
Tips to Make Protein-Packed Blueberry Pancake Cups
Use Fresh Blueberries: Fresh blueberries will give the best flavor and texture. If using frozen berries, don’t worry about thawing them, but be aware that they may make the batter a little purple.
Add Sweetness as Needed: Depending on your taste preference, you can adjust the maple syrup. If you like things sweeter, you can add an extra tablespoon.
Don’t Overmix: When folding in the blueberries, be gentle. Overmixing may break the berries and change the texture of your pancake cups.
Experiment with Flavors: You can easily make this recipe your own. Try adding a pinch of nutmeg or a tablespoon of peanut butter for a different flavor twist.
Serve with Variety: Try serving the pancake cups with different side options. Greek yogurt, fresh fruit, or a peanut butter drizzle can elevate your meal even more.
Variation
If you want to switch things up, consider using different fruits. Raspberries, cranberries, or chopped strawberries can be great substitutes for blueberries. For an added twist, you can also include chopped nuts, chocolate chips, or even a scoop of protein powder in the batter. The possibilities are endless!
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. Rolled oats hold up better and lend a chewier texture to the pancake cups.
2. Can I make these vegan?
Yes, you can make substitutions for a vegan version. Use a flax egg in place of the eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and replace cottage cheese with a vegan alternative, like silken tofu or a dairy-free yogurt.
3. How can I tell when they are done baking?
The pancake cups are done when they are golden on top and a toothpick inserted into the center comes out clean. If it comes out with wet batter, give them a few more minutes.
These Protein-Packed Blueberry Pancake Cups are not only healthy but also deliciously satisfying. Enjoy them for breakfast, as a snack, or even as a dessert. They are perfect for meal prep, quick to make, and sure to become a family favorite!
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Protein-Packed Blueberry Pancake Cups
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and nutritious pancake cups packed with protein, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with cupcake liners.
- In a mixing bowl, combine the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, maple syrup, and cinnamon. Stir until smooth and well blended.
- Gently fold the blueberries into the batter, taking care not to smash them.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18–20 minutes until the tops are golden and set in the center.
- Let cool slightly before removing from the tin. You can serve them warm or allow them to reach room temperature.
Notes
Serve with toppings like honey, yogurt, or fresh fruit. Store in an airtight container in the refrigerator for up to five days or freeze for two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake cup
- Calories: 120
- Sugar: 6g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pancakes, blueberry, breakfast, healthy, meal prep