Lemon Blueberry Cottage Cheese Mini Pancakes – Zesty, Fluffy & Low-Carb!
If you’re looking for a breakfast that’s fresh, protein-packed, and incredibly delicious, these Lemon Blueberry Cottage Cheese Mini Pancakes are about to become your new morning obsession. They deliver everything you love about classic pancakes—fluffiness, golden edges, and warm fruity bursts—but with a wholesome twist: they’re naturally low-carb, high-protein, and wonderfully filling.
Ideal for meal prepping, snacking, brunch hosting, or quick weekday breakfasts, these mini pancakes combine the zing of lemon, the sweetness of blueberries, and the creamy richness of cottage cheese in a way that turns every bite into pure sunshine.
What Makes These Mini Pancakes Special?
These are not your typical pancakes. They’re:
High in protein thanks to cottage cheese and eggs
Low in carbs with minimal flour (or almond flour option)
Kid-friendly and adult-approved
Naturally sweetened with blueberries and optional honey
Tasty enough to feel indulgent, but light enough to keep you energized
Plus, making them mini means they cook quickly, stack beautifully, and are perfect for dipping or snacking on the go.
Ingredients You’ll Need
Wet Ingredients:
1 cup cottage cheese
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of half a lemon
Dry Ingredients:
1/2 cup oat flour or almond flour (for low-carb)
1 tablespoon sweetener of choice (optional)
1 teaspoon baking powder
Pinch of salt
Add-Ins:
1/2 cup fresh or frozen blueberries
For Cooking:
Butter or coconut oil for the pan
How to Make Lemon Blueberry Cottage Cheese Mini Pancakes
1. Blend the Base
Blend cottage cheese, eggs, lemon zest, lemon juice, and vanilla until smooth.
This ensures ultra-fluffy, creamy pancakes with no cottage-cheese texture.
2. Combine Dry Ingredients
In a separate bowl, whisk your flour of choice, baking powder, sweetener, and salt.
3. Mix Wet & Dry
Pour the blended mixture into the dry ingredients and stir until combined.
Fold in the blueberries gently.
4. Cook the Minis
Grease a skillet with butter or coconut oil and heat on medium-low.
Drop small spoonfuls of batter to form bite-sized pancakes.
Cook until bubbles form and edges look set, flip, and continue until golden.
5. Serve with Style
Top with:
A drizzle of honey or sugar-free syrup
Fresh blueberries
Extra lemon zest
A dollop of Greek yogurt
Great for Meal Prep (and Freezer-Friendly!)
These pancakes keep beautifully and reheat well. Store in:
The fridge for up to 4 days
The freezer for up to 2 months
Reheat in the toaster, microwave, or pan for a quick, warm breakfast anytime.
Why You’ll Love This Recipe
These Lemon Blueberry Cottage Cheese Mini Pancakes are:
Bright and refreshing
Protein-packed and low-carb
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