Description
Delicious and nutritious pancake cups packed with protein, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 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