These pancakes are higher in protein than most pancakes with the addition of cottage cheese and eggs. They don’t need any topping other than a little fresh cultured butter, but a blueberry sauce will make an extra special breakfast treat! Make these pancakes small and leave plenty of space between them on the griddle because they spread a lot as they cook.
- 1-1/2 cups homemade cottage cheese
- 4 eggs
- 1/2 cup plus 2 tablespoons sprouted brown rice flour
- 2 tablespoons arrowroot or tapioca powder (you can use 1 cup of the sprouted brown rice flour and omit the arrowroot if you want)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 1 tablespoon gluten-free vanilla extract
- 1 cup fresh blueberries (if you use frozen berries they will discolor the batter, but it will still taste good)
- Coconut oil for griddle
- In a medium-size bowl combine cottage cheese, eggs, vanilla, melted butter, and honey. In a smaller bowl stir together flour, arrowroot, salt, and soda.
- Pour flour mixture into cottage cheese mixture and stir to combine. Fold in blueberries.
- Brush coconut oil over surface of griddle that has been heated to about 325°F. Drop spoonfuls of batter on the griddle and cook until bubbles start to break on surface; turn and cook until brown on both sides, about 4 minutes total. Be careful not to let the griddle get too hot or the pancakes will burn on the surface before they are done on the inside.