Photo: Willis Lam, Wikimedia Commons, CC BY-SA 2.0

Gluten-Free Blueberry Cottage Cheese Pancakes

Name: Gluten-Free Blueberry Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: North American
Ingredients: 80 g certified gluten-free rolled oats; 200 g 1% cottage cheese; 2 large eggs; ¾ tsp baking powder; 1 tsp vanilla extract; 120 g blueberries (fresh or frozen); 1½ tbsp pure maple syrup; cooking spray

Be the first to rate this recipe

Fluffy, tender pancakes made with certified gluten-free oats, cottage cheese and eggs, studded with blueberries. Celiac-safe if you check your oats.

381calories

24 gprotein
50 gcarbs
9 gfat
6 gfibre

per serving

Prep: 5 min
Cook: 12 min
Serves: 2
Cost: $2.72/serving

Jump to recipe

Servings

Fit to my macros

g protein per serving

Units

Method

Add the gluten-free oats, cottage cheese, eggs, baking powder and vanilla to a blender and blend on high for 45 to 60 seconds until smooth.
Rest the batter for 5 minutes so the oats absorb liquid and it thickens.
Heat a large non-stick skillet over medium-low heat for 2 minutes and coat lightly with cooking spray.
Pour about 3 tbsp of batter per pancake and dot each with a few blueberries. Cook for about 2 minutes until bubbles appear and the edges set, then flip and cook 1 to 2 minutes more until golden and springy. Repeat, spraying the pan between batches.
Serve the stack warm with the rest of the blueberries and the maple syrup.