I’m popping in to share one of my new favourite snack hacks! I’m constantly looking for snacks that are packed with protein and are peanut free so that my kids can bring them to school. So, when I find a recipe that every single member of our family will eat without a fuss, I tend to make it weekly.

This recipe is actually a pancake recipe, but I usually make them as muffins so they’re more portable. The whole thing comes together in under 5 minutes (+ baking time) and only uses a blender. It’s also a great recipe to have a kid help you with as there is no flour involved (if you’ve baked with kids, you know why this is a godsend!).

3 ingredient pancake muffins

• 1/2 C Oats (I use quick oats, but since you’re blending you could probably get away with any type of oats).
• 1/2 C Cottage Cheese (any fat content works)
• 3 eggs

Put it all in a blender, add some cinnamon if you’d like, and blend until it’s well mixed and a bit frothy (a few long pulses usually does it).

Pour into lined muffin tins. I use silicone baking cups (they are THE BEST, get some if you don’t have them already!) and they never stick.

Bake at 375 F for approx 20 minutes. When a toothpick comes out clean they are done.

Notes:

• I generally make a double batch and it makes exactly 11 muffins.
• When I make a double batch I use 3 eggs and 1/2 C of liquid egg whites (because we’re always running low on eggs) but 6 eggs will also work.
• To make sure my kids eat them, I add a few chocolate chips in each muffin cup before baking. Blueberries, coconut, craisins, etc also work.
• They will puff up quite a bit when baking and then fall once they are cool.

I hope you like them as much as I do! If you do mix up a batch, let me know what you think.

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