Raspberry Lemon Cottage Cheese Pancake Bites
Ingredients (makes ~12–15 bites)
- 1 cup cottage cheese
- 2 large eggs
- ½ cup oats (or oat flour)
- 2 tbsp honey or maple syrup
- Zest of 1 lemon
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ½ cup fresh or frozen raspberries
- Optional: powdered sugar for topping
Instructions
- Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a muffin tin with silicone liners or lightly grease it.
- Mix Wet Ingredients
- In a large bowl, combine cottage cheese, eggs, honey, lemon zest, and vanilla. Mix until smooth.
- Add Dry Ingredients
- Stir in oats, baking powder, and salt.
- Gently fold in raspberries (don’t overmix if using fresh to prevent crushing).
- Fill Muffin Tin
- Spoon the batter into muffin cups, filling ~¾ full.
- Bake
- Bake for 20–25 minutes, or until lightly golden and a toothpick comes out clean.
- Cool & Serve
- Let them cool slightly, then remove from the tin.
- Optional: sprinkle with powdered sugar or drizzle with extra honey.
Tips & Variations
- Gluten-free: Use certified gluten-free oats or almond flour.
- Extra fluffiness: Separate eggs and beat the whites before folding them in.
- Storage: Keep in an airtight container in the fridge for 3–4 days or freeze for longer storage.
- Optional add-ins: Chia seeds, lemon juice drizzle, or white chocolate chips for a treat.
Why They’re Healthy
- Cottage cheese provides protein and calcium.
- Oats give fiber and slow-digesting carbs.
- Raspberries add antioxidants and natural sweetness.
- Lemon zest adds vitamin C and a fresh zing without sugar.
If you want, I can also make a mini version for a low-calorie snack tray or a high-protein batch for meal prep.
Do you want me to do that?
