These protein-packed pancakes are a great way to use up some of the homemade cottage cheese lingering from the most recent batch. Use a gluten-free flour, or for a grain-free version, use a combination of almond, coconut, and tapioca flours.
1/2 cup gluten-free flour (sorghum, brown rice, or millet work well) gluten-free flour (sorghum, brown rice, or millet work well) gluten-free flour (sorghum, brown rice, or millet work well)
