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Cottage Cheese Pancake Bars

These cottage cheese pancakes bars are easy to make, made with healthier ingredients like pure maple syrup and einkorn flour and are the perfect for meal prep!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 9 bars

Equipment

  • 1 Blender

Ingredients
  

Wet Ingredients

  • 1 cup cottage cheese regular or low fat
  • 3 tbsp pure maple syrup
  • 2 eggs
  • 1 tbsp milk any kind will work
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 cup einkorn flour make sure flour is well sifted for accurate measurement
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup fresh chopped berries washed and dried well

Instructions
 

  • First, preheat the oven to 350 degrees F and then add all of the wet ingredients into the blender and blend until smooth.
    Next, grab a medium bowl and add your dry ingredients (minus the berries) and mix together.
    It’s important to mix the dry ingredients together first so you don’t overmix the batter.
  • Pour the blended wet ingredients into the bowl with the dry ingredients. Then add in the berries. Mix only until the flour is no longer visible. The more you mix the batter, the more dense/gummy the bars will be so for thick and fluffy bars=minimal mixing.
  • Grease a 9x9 or 8x8 glass baking dish (see notes below) with butter and pour in the batter.
    Spread it out evenly and then add it to the oven and bake on the middle rack for about 20-25 minutes (or more if using a smaller baking dish).
    The bars are done when they are golden brown on top and a knife inserted comes out clean. Let the bars cool for about 5 minutes and then spread some butter on top. Continue cooling until the bars are room temp for best texture.
    The bars can easily be reheated in the oven or microwave.
    Enjoy with fresh berries, butter and syrup

Notes

Pan size: you can use either a 9 x 9 or an 8 x 8 glass baking dish. The 9 x 9 dish will give you bigger but slightly thinner bars whereas the 8 x 8 dish will give you smaller but big and thick bars.
Berries: I’ve made this recipe a lot, and I’ve learned that the less moisture in the batter, the better. Only add about 3/4 cup fresh (washed and dried very well) berries into the batter and save extra berries to add on top after baking. 
Mixing: The less you mix the batter, the better. Over mixing can lead to dense gummy bars that do not rise.