Pancake Breakfast Bars

5 from 5 votes

These pancake bars are everything you love about pancakes without the flipping. Baked all at once and sliced into bars, they’re soft, fluffy, naturally high in protein thanks to blended cottage cheese and almond flour, and perfect for busy mornings or meal prep. Customize with jam, berries, or chocolate chips.

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Prep Time 5

Cook Time 25

Total Time 30

SERVINGS: 8

Ingredients

▢ 1 cup almond flour
▢ ½ tsp baking powder
▢ ¼ tsp salt
▢ ½ cup cottage cheese blended
▢ 2 eggs
▢ 2 tbsp maple syrup
▢ ½ tsp vanilla bean paste
▢ Optional: 2 tbsp strawberry or raspberry jam or ¼ cup fresh or frozen blueberries

US Customary - Metric

Instructions

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Preheat your oven to 350°F (175°C) and line a small baking dish (8x8 or a loaf pan) with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, and salt.
In another bowl, mix blended cottage cheese, eggs, maple syrup, and extract.
Pour the wet ingredients into the dry and stir until just combined.
Spread the batter evenly into your prepared pan.
Swirl in jam or sprinkle berries on top if using.
Bake for 20–25 minutes, or until golden brown and set in the center.
Let cool before slicing into bars. Store in an airtight container in the fridge.

Notes

• Blend cottage cheese fully for the best texture
• Avoid overmixing to prevent dense pancake bars
• For even baking, use an 8×8 pan or loaf pan
• Slightly underbake rather than overbake for softer bars

Storage Notes

Store pancake bars in an airtight container in the fridge for up to 5 days. Freeze individually wrapped bars for up to 2 months. Reheat briefly to avoid drying out.

Nutrition