Cottage Cheese Pancake Cups
These cottage cheese pancake cups are a protein-rich and wholesome breakfast made with simple ingredients like cottage cheese, almond flour, eggs, and blueberries. Soft, lightly sweetened, and easy to prepare, they have the texture of a fluffy pancake in a convenient muffin shape - perfect for busy mornings, meal prep, or a healthy snack.
Ingredients
- 250 grams pressed cottage cheese
- 1 large egg
- 100 grams almond flour
- 3 tablespoons maple syrup
- 1 teaspoon baking powder
- Fresh blueberries 3 per muffin
Instructions
- Preheat the oven to 180°C / 350°F.
- If using a silicone muffin mold, greasing is optional. For metal pans, lightly grease or line.
- In a blender or food processor, blend the pressed cottage cheese and egg until smooth.
- Add the almond flour, baking powder, and maple syrup. Blend or mix just until combined.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Gently press 3 blueberries into the top of each pancake cup.
- Bake for 20–24 minutes, until set and lightly golden.
- Let cool for 5–10 minutes before removing from the mold.