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.
1/2 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.