Cottage Cheese Mini Pancakes (Gluten Free)
Fluffy, high-protein mini pancakes made with cottage cheese and bursting with tangy blueberries. These gluten-free pancakes are perfect for a healthy Sunday breakfast the whole family will love!
Servings: 12 pancakes
Ingredients
- ½ cup cottage cheese blended
- 2 large eggs
- 1 tbsp butter melted
- 1 tsp vanilla extract
- ¾ cup almond flour
- 1 tsp baking powder
- 1/2 cup blueberries
Topping
- A few blueberries
- A drizzle of honey
Instructions
- Preheat the oven to 425F. Prepare a 12-cup muffin pan by spraying it with oil.
- Combine all of the ingredients except for blueberries to create the batter.
- Finally, fold in the blueberries.
- Fill each muffin tin with the batter and bake in the oven for 8-10 minutes.
- Remove the muffin tin from the oven, let the pancakes cool for a couple of minutes, then remove the mini pancakes from each muffin tin and flatten them using a spatula.
- Serve with blueberries and a drizzle of honey.
Nutrition
Serving: 1 pancake (1 oz) | Calories: 83kcal | Carbohydrates: 5.2g | Protein: 3.6g | Fat: 5.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.8g | Cholesterol: 35mg | Sodium: 93mg | Potassium: 83.1mg | Fiber: 1.2g | Sugar: 3.2g | Calcium: 55mg | Iron: 0.5mg