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.
½ cup plus 2 Tbsp. sprouted brown rice flour sprouted brown rice flour sprouted brown rice flour
2 Tbsp. arrowroot or tapioca powder arrowroot or tapioca powder arrowroot or tapioca powder
½ tsp. baking soda baking soda baking soda
½ tsp. salt salt salt
1 cup fresh blueberries fresh blueberries fresh blueberries
Coconut oil for frying Coconut oil for frying Coconut oil for frying
Instructions:
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.
Pour flour mixture into cottage cheese mixture and stir to combine. Fold in blueberries.
Brush coconut oil over surface of griddle, preheated 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.
