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Gluten-free Blueberry Cottage Cheese Pancakes

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.


  • 1½ cups homemade cottage cheese
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter, melted
  • 3 tablespoons honey
  • ½ cup plus 2 tablespoons sprouted brown rice flour
  • 2 tablespoons arrowroot or tapioca powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh blueberries
  • Coconut oil for frying


  1. In a medium bowl combine cottage cheese, eggs, vanilla, melted butter, and honey. In a smaller bowl stir together flour, arrowroot, baking soda, and salt. 
  2. Pour flour mixture into cottage cheese mixture and stir to combine. Fold in blueberries.
  3. Brush coconut oil over surface of griddle, pre-heated to 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.

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Pancakes topped with butter and fresh blueberries on large white plate

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