Gluten free blueberry cottage cheese pancakes
Ingredients:
Makes about eighteen 4-5” pancakes
· 3/4 cup gluten free all purpose flour
· 1/2 cup almond flour (make you own, tip below)
· 1/2 tsp. baking soda
· 1/2 tsp. sea salt
· 2 Tbsp. Swerve sweetener
· 2 eggs 1 cup whipped cottage cheese (*whip your own in a blender or food processor until smooth)
· 1/2 cup 2% milk · 2 Tbsp. pecan, sunflower, safflower or other medium-high heat oil
· 1.5 cups blueberries
· Cooking spray (I used Pompeian grapeseed oil spray)
Directions
Rinse blueberries with water and blot dry with a paper towel. Set blueberries aside on a plate. In a bowl, stir together gluten free all purpose flour, almond flour, baking soda, salt and Swerve sweetener. In a separate bowl, whisk together eggs, whipped cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk or stir until just blended. Blend in blueberries.
Lightly coat a large frying pan or skillet with cooking spray then heat over low – medium heat. Pour small amounts (about 1/2 cup) of batter onto the skillet. Flip each pancake when golden brown underneath and partly cooked. Move to plates and enjoy!
Nutrition information per pancake:
Calories: 71
Fat: 2 g
Carbohydrate: 6 g
Fiber: 0.8 g
Protein: 4 g