Ooooh, those sound delicious—soft, tangy, a little sweet, and perfect for popping straight off the plate 😍
Here’s a clean, easy recipe for Raspberry Lemon Cottage Cheese Pancake Bites.
Raspberry Lemon Cottage Cheese Pancake Bites
Ingredients:
- 1 cup cottage cheese (small curd works best)
- 2 large eggs
- 1/2 cup all-purpose flour (or oat flour)
- 2 tbsp sugar or honey
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup fresh or frozen raspberries
- Butter or oil for cooking
Instructions:
- Make the batter
- In a bowl (or blender for extra smooth), mix cottage cheese and eggs until mostly smooth.
- Whisk in flour, sugar, lemon zest, lemon juice, baking powder, vanilla, and salt.
- Gently fold in raspberries (don’t overmix—they’ll break).
- Cook the bites
- Heat a nonstick skillet over medium-low heat and lightly grease it.
- Drop batter by tablespoons to make small pancake bites.
- Cook 2–3 minutes per side until golden and set.
- Serve
- Serve warm with powdered sugar, maple syrup, honey, or extra berries.
Tips for Perfect Bites:
- Keep heat medium-low so the centers cook through
- If using frozen raspberries, don’t thaw—less bleeding
- For fluffier bites, let the batter rest 5 minutes before cooking
Fun Variations:
- High-protein: use oat flour + add a scoop of vanilla protein powder
- Blueberry lemon instead of raspberry
- Baked version: 375°F (190°C) for 12–15 minutes in a mini muffin pan
If you want, I can turn these into a meal-prep, freezer-friendly version or a no-flour, gluten-free version. 🍋🫐
