Raspberry Almond Cottage Cheese Pancake Bites
These mini pancake bites are soft, fruity, and full of protein—perfect for breakfast meal prep or a healthy snack on the go.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: About 18–20 mini bites
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American, Health-Inspired
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
2 large eggs
½ cup oat flour (or finely ground oats)
2 tablespoons almond butter (or finely chopped almonds)
1 tablespoon honey or maple syrup (optional)
½ teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup fresh or frozen raspberries
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
Make the Batter:
In a blender or food processor, blend cottage cheese, eggs, oat flour, almond butter, sweetener (if using), vanilla, baking powder, and salt until smooth.
Add Raspberries:
Gently fold in raspberries without overmixing to keep them whole and juicy.
Fill & Bake:
Spoon the batter into prepared mini muffin cups, filling each about ¾ full.
Bake for 15–18 minutes, or until golden and set.
Cool & Serve:
Let cool for a few minutes before serving warm, or store for later. Great warm or chilled!
Notes
Optional Toppings:
Sprinkle sliced almonds on top before baking for crunch.
Storage:
Store in the fridge for up to 4 days or freeze for up to 1 month.
Reheating:
Microwave for 10–15 seconds for a warm snack anytime.
