Ingredients
Scale
- 1/2 cup cottage cheese (blended smooth)
- 3 large eggs (separated)
- 1 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 2 tbsp cornstarch or arrowroot powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Beat the egg whites with salt and baking powder until stiff peaks form.
- Combine cottage cheese, egg yolks, honey (if using), vanilla extract, and cornstarch in a blender. Blend until smooth.
- Fold a third of the whipped egg whites into the blended mixture, then carefully fold in the remaining egg whites.
- Fold in the blueberries or scatter them on top after scooping the batter onto the prepared baking sheet.
- Use a large spoon or ice cream scoop to place rounds of batter on the baking sheet, leaving space for expansion.
- Bake for 25–30 minutes until golden and springy, then allow cooling before serving.
Notes
Beat egg whites until stiff peaks for fluffiness. Use room temperature ingredients for smoother blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg