Bundtlette Breakfast Cakes

Rise and Shine it’s a beautiful day to enjoy some delicious yumm with Literally Life.


If you are waking up this morning wondering what to make, you might delight your family young and old with these delicious and healthy bundtlette pancakes. CBFDNikkiBaxendale-0858


I partnered this week with Crate and Barrel to create a Father’s Day feast. While planning mini frittatas in this amazing Bundlette pan, I thought I would see how pancakes might turn out.  Being a busy mum needing a few easy tricks to keep the table theatre going, these little darlings are certain to be a staple now.

The recipe is one I inherited from my dear friend Cindy, who features in my full article filled with more recipes on the Crate and Barrel Blog.  Removing the flour or need for shop bought mixes this combination of Oats, cottage cheese and eggs is simply fabulous. If you are fortunate enough to use farm fresh eggs they will taste even better. We have a constant supply thanks to Cindy’s chicken coop.

You will need

  • 1 cup cottage cheese
  • 1 cup eggs
  • 1 cup rolled oats
  • 1 tablespoon vanilla extract
  • Fresh blueberries or chocolate chips
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Warm maple syrup on the side for anyone who likes a little sweetness added (I prefer to offer this rather than make the whole batch sweet)

Steps to yummy

  1. Preheat oven to 375 degrees. Spray mini Bundlette pan with coconut oil or oil of your choice.
  2. Place all ingredients, except blueberries or chocolate chips, in a blender and combine on medium speed for one minute until you have a smooth batter. Pour batter into a mixing bowl and stir in blueberries or chocolate chips.
  3. Fill each pan cavity with batter to just under the top rim. You need to leave a little room for the mix to expand, but ensure it’s filled enough that it will cover the central well when baked. Check midway through cooking and add a tiny bit extra if your mix is not covering the well.
  4. Bake for approximately 20 minutes until the pancakes are just starting to brown. Be sure to not overbake or your pancakes will lose the airy spring and become more dense. Once done, turn out onto serving plates, and fill the center cavity with crème fraîche. Top with grated lemon zest and garnish with mint leaves and fresh berries.
  5. Eat, enjoy and don’t fight over the extras! Top tip: Put another batch in the oven while you eat the first batch. Trust me—you will have smiles and demands for more


Now add strawberry smoothies in these cute retro milk bottles and you will have smiles and giggles of delight.


You will need

  • Handful of fresh strawberries
  • Squeeze of lemon juice
  • 1 cup plain yogurt
  • 1 cup almond milk

Simply combine in blender and blend until smooth. Garnish with a strawberry and serve.

These recipes will be a favorite for those young and old, there are so many ways to vary the recipe. Why not try a crispy bacon, sausage and crumbled mature cheddar bundtlette cake by just removing the sweet ingredients, or feta, sun dried tomato and basil. MMMMMM yum!

Enjoy your Father’s Day or any morning with smiles around the family table with a little eccentricity from Literally Life. Check the full post on the Crate and Barrel blog, if you like this you may also want to try a fabulous frittata!


2 Comments Add yours

  1. Mack says:

    In the BUNDTLETTE BREAKFAST CAKES, you mention eggs in the description. But you didn’t have eggs in the recipe. So I would like to know, are there suppose to be eggs and if so, how many? Also is the crème fraîche you added for the center, how do I make that too?


    1. nikkib2013 says:

      Hi There

      thanks for spotting that!! its 1 cup of eggs, the creme fraiche you will buy ready made at a grocery store. Its delicious, buttery and creamy, not too sweet. If you like it sweeter you can add a little powdered sugar and mix in lemon zest.


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