Description
A delicious and nutritious breakfast option that is easy to make and perfect for meal prepping.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with cupcake liners.
- In a mixing bowl, combine the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, maple syrup, and cinnamon. Stir until smooth and well blended.
- Gently fold the blueberries into the batter, taking care not to smash them.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes until the tops are golden and set in the center.
- Let cool slightly before removing from the tin. Serve warm or allow to reach room temperature.
Notes
These pancake cups can be stored at room temperature for a day, or kept in the refrigerator for 4-5 days. They can also be frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: pancakes, blueberry, breakfast, healthy, meal prep