Raspberry Almond Cottage Cheese Pancake Bites

Why I Love This Recipe

I love how these little bites bring together wholesome ingredients in one simple, kid-friendly package. They’re easy to whip up in a blender, and because they’re baked in a mini muffin pan, there’s no flipping pancakes one at a time. I can enjoy them warm, cold, or even frozen and reheated. Plus, they’re naturally gluten-free (if I use certified GF oats), and there’s no refined sugar unless I want a touch of honey or maple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cottage cheese

• large eggs

• oat flour (or ground oats)

• almond butter (or finely chopped almonds)

• honey or maple syrup (optional)

• vanilla extract

• baking powder

• salt

• fresh or frozen raspberries

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a mini muffin pan.

2. In a blender or food processor, I combine the cottage cheese, eggs, oat flour, almond butter, honey or maple syrup (if using), vanilla, baking powder, and salt. I blend until smooth.

3. I gently fold in the raspberries, being careful not to crush them too much so they stay whole and juicy.

4. I spoon the batter into the prepared mini muffin cups, filling each about ¾ full.

5. I bake for 15–18 minutes, or until the bites are golden on top and set in the center.

6. I let them cool for a few minutes in the pan before serving. They’re delicious warm, but I also enjoy them chilled.

Servings and Timing

This recipe makes about 16–18 mini bites.

• Prep time: 10 minutes

• Cook time: 15–18 minutes

• Total time: 25–30 minutes

Variations

• Nut-free version: I swap the almond butter for sunflower seed butter or leave it out and add more oat flour.

• Berry swap: I’ve used blueberries or chopped strawberries in place of raspberries with great results.

• Spice it up: A pinch of cinnamon or nutmeg adds a warm flavor boost.

• Boost the protein: I stir in a spoonful of protein powder or sprinkle hemp seeds on top before baking.

• Extra crunch: I top them with sliced almonds or crushed nuts for texture.

Storage/Reheating

I store these bites in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them on a baking sheet, then transfer to a sealed container or bag and keep them frozen for up to a month. To reheat, I microwave a few bites for about 20–30 seconds or warm them in a toaster oven.

FAQs

Can I use regular flour instead of oat flour?

Yes, I can substitute all-purpose flour or whole wheat flour in the same amount. The texture will be slightly different, but still tasty.

Do I need a blender to make the batter?

I prefer using a blender for a smoother batter, but I’ve also mixed it by hand—it just takes a bit longer to get it smooth.

Can I use frozen raspberries?

Absolutely. I use them straight from the freezer. I just fold them in gently to avoid the batter turning pink.

Are these sweet enough without honey or syrup?

Yes! The natural sweetness from the cottage cheese and raspberries is usually enough for me, but I add a tablespoon of honey or maple if I want a slightly sweeter bite.

Can I make this recipe in a regular muffin tin?

Yes, I bake them in a regular muffin pan for 20–22 minutes. I just keep an eye on them and test with a toothpick for doneness.

Conclusion

Raspberry Almond Cottage Cheese Pancake Bites are one of my favorite quick and healthy recipes. They’re soft, satisfying, and full of real, nourishing ingredients. Whether I’m packing them for a snack or grabbing a few on my way out the door in the morning, they’re a delicious and dependable choice I always feel good about eating.

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