Fluffy cottage cheese mini pancakes that are bursting with the delicious tanginess of blueberries. This gluten-free, high-protein recipe is perfect for a healthy breakfast meal.

It’s Sunday morning, and that means one thing at my house: pancake time.

We all love pancakes (I mean, who doesn’t?)

But what if you are trying to stay on top of your health goals while still giving your family what they want?

These delicious mini pancakes combine the creamy richness of cottage cheese with sweet bursts of blueberries.

Now, what makes this recipe truly special is how to bake them. Instead of flipping several pancakes on the griddle that can take hours to prepare, simply bake them in muffin tins.

There is nothing quite as delicious as cottage cheese pancakes. And if you haven’t had them before, I’m about to blow your mind. Enjoy!

Ingredients and Substitutes

Cottage cheese, blended (½ cup) – You can replace it with Greek yogurt or ricotta cheese to get a similar creamy texture.

Eggs (2 large) – If you want a vegan option, replace with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).

Butter, melted (1 tbsp) – Swap with coconut oil, avocado oil, or ghee for a creamy texture.

Vanilla extract (1 tsp) – Replace with almond extract or maple extract to have a different flavor profile.

Almond flour (¾ cup) – If you don’t have almond flour, you can use coconut flour, just make sure you use 1/3 cup since it absorbs more moisture. You can also use oat flour.

Baking powder (1 tsp)

Blueberries (1/2 cup) – I’ve tried using other fruit options like chopped strawberries, raspberries, or cherries.

Topping

Blueberries (A few) – Add other fresh fruit like bananas, mango, or sprinkle some nuts.

Honey (A drizzle) – You can use maple syrup, agave nectar, or a sugar-free syrup.

How to Make Cottage Cheese Mini Pancakes

Step 1. Preheat your oven to 425°F and prepare a 12-cup muffin pan by greasing it with oil. Grab a bowl and add the eggs, cottage cheese, vanilla, and butter.  

Step 2.  Mix all the ingredients thoroughly.

Step 3. Add the coconut flour. Then, add the baking powder.

Step 4.

Step 5. Give all the ingredients a good stir.

Step 6. Fill each muffin tin with the batter.

Step 7. Add the blueberries on top of the batter.

Step 8. Place them in the oven and bake for 8-10 minutes.

Step 9. Once the muffins are cooked, remove them from the oven and let them cool down. Grab a spatula and flatten them out.

Step 10. Serve them with some blueberries on top and some honey.

How I Would Modify This Recipe

• Protein Boost: Add a scoop of vanilla protein powder and add a bit of liquid to prevent changing the consistency.
• Make it Chocolatey: Mix in sugar-free chocolate chips or a tablespoon of cocoa powder.
• Savory Option: Remove the vanilla and blueberries, and add herbs like chives and chunks of cheese.

My Storage Tips

Once they are cooled, store any leftovers in an airtight container and keep them in the fridge for up to 4 days. If you feel there are too many, place a parchment paper in between to prevent them from sticking.

To keep them for longer, place them in a single layer on a baking sheet and freeze until they are solid. Then, place them in a freezer-safe container and keep them in the freezer for up to 3 months.

More High Protein Breakfast Recipes

• High Protein Cinnamon Rolls with Cottage Cheese
• High Protein Bagels with Cottage Cheese
• Brownie Baked Oats