These Lemon Blueberry Cottage Cheese Mini Pancakes are about to become your new favorite guilt-free breakfast. If you are looking for a way to pack in protein without sacrificing flavor, this is it. By using cottage cheese as the base, these pancakes achieve an incredibly moist and creamy texture, while the almond flour keeps them gluten-free and low-carb.
The brightness of the fresh lemon zest cuts through the richness of the cheese, and the bursting blueberries add natural sweetness in every bite. They are perfect for a post-workout meal, a keto-friendly brunch, or just a healthy start to your day that feels like a treat!
🛒 Ingredients
The Wet Ingredients:
- 2 cups Cottage Cheese: Full-fat or 4% milkfat works best for a rich taste and creamy texture. Small curd is preferred.
- 4 large Eggs: These act as the binder to hold the pancakes together.
- 1 tablespoon Lemon Juice: Freshly squeezed is best for that tangy kick.
- 1 teaspoon Lemon Zest: This provides the aromatic citrus oil that really makes the flavor pop.
- 1/2 teaspoon Vanilla Extract: Adds a subtle depth of sweetness.
The Dry Ingredients:
- 1/2 cup Almond Flour: Super-fine almond flour ensures the pancakes aren’t gritty.
- 1 teaspoon Baking Powder: Essential for giving the pancakes a little rise and fluffiness.
- 1/4 teaspoon Salt: Balances the flavors.
- 1 tablespoon Erythritol: (Optional) Or your preferred granulated sweetener. You can skip this if your toppings will be sweet.
The Mix-ins & Cooking:
- 1/2 cup Blueberries: Fresh berries hold their shape better, but frozen works too (do not thaw them beforehand to prevent bleeding color).
- Butter or Coconut Oil: For greasing the skillet.
👩🍳 Step-by-Step Instructions
Step 1: Prep the Wet Base
In a medium mixing bowl, combine the cottage cheese, eggs, lemon juice, lemon zest, and vanilla extract. Whisk vigorously or mix with a fork until the eggs are fully incorporated.
- Note: If you dislike the texture of cottage cheese curds, you can blitz this mixture in a blender for 10 seconds to make it perfectly smooth before moving to the next step.
Step 2: Incorporate Dry Ingredients
Add the almond flour, baking powder, salt, and erythritol (if using) to the wet mixture. Stir gently until just combined. Do not overmix, or the batter may become heavy.
Step 3: Fold in the Fruit
Gently fold in the blueberries using a spatula. Be careful not to crush them, especially if using fresh berries, so the batter stays a nice yellow color rather than turning gray.
Step 4: Heat the Skillet
Place a non-stick skillet or griddle over medium-low heat. Let it warm up fully. Lightly grease the surface with butter or cooking spray.
- Tip: Almond flour burns faster than wheat flour, so keeping the heat slightly lower is key.
Step 5: Pour and Cook
Scoop about 2 tablespoons of batter per pancake onto the skillet to form “mini” circles. Do not overcrowd the pan. Cook for 2–3 minutes on the first side. You will know they are ready to flip when the edges look set and the bottom is golden brown.
Step 6: Flip and Finish
Carefully flip the pancakes. Cook for another 2 minutes on the other side until golden and cooked through. Remove from the pan and repeat with the remaining batter.
💡 Tips, Variations & Storage
- The “Flip” Technique: Gluten-free pancakes are more delicate than regular ones. Make sure your mini pancakes are small (silver dollar size) to make flipping easier. Use a thin, wide spatula.
- Texture Choice: For a rustic, hearty pancake, leave the curds whole. For a texture that resembles a traditional buttermilk pancake, blend the cottage cheese and eggs first.
- Make it Savory: Skip the vanilla, blueberries, and sweetener. Instead, add chopped scallions and black pepper for a savory cheese pancake!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place parchment paper between pancakes and freeze in a ziplock bag for up to 1 month. Reheat in a toaster oven for the best texture.
🍷 Pairings & Serving Suggestions
- Toppings: These are delicious with a dollop of Greek yogurt, a drizzle of sugar-free maple syrup, or a dusting of powdered monk fruit sweetener.
- Sides: Serve alongside crispy bacon or turkey sausage. The salty meat contrasts perfectly with the sweet and zesty pancakes.
- Beverage: Pair with a hot cup of black coffee or a Mimosa for a weekend brunch.
- Wine Pairing: If serving for a fancy brunch, a glass of Prosecco or a Moscato d’Asti pairs beautifully with the lemon and blueberry notes.
⏱ Quick Info - Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 3 servings (makes approx. 12–15 mini pancakes)
- Cuisine: American / Keto-Friendly / Breakfast
