Makes about a dozen 4-inch pancakes. Difficulty
1-1/3 cups gf flour 1/3 cup sugar 2 teaspoons gf baking powder 1/2 teaspoon gf baking soda 1/2 teaspoon cinnamon Few grates of nutmeg 1/4 teasoon salt 1 cup milk 1 cup cottage cheese 3 Tablespoons unsalted butter, melted 2 eggs 1 teaspoon gf vanilla flavoring 1/2 cup frozen blueberries Pure maple syrup
Whisk gf flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Set aside.
In a separate bowl, combine milk, cottage cheese, butter, 2 egg yolks (reserve whites and set aside), and gf vanilla. Pour over dry ingredients and whisk until just combined.
Preheat griddle or large skillet to about 350 degrees F.
Beat reserved egg whites until stiff. Fold into batter. Gently fold in frozen blueberries. Batter will be thick.
Lightly butter skillet or griddle. Spoon 1/3 cup batter onto hot skillet, and spread into a round shape. Cook until the top of each pancake is starting to dry around the edges then flip and cook until the underside is lightly browned.
Serve with warmed pure maple syrup.
We used the Gluten Free Pantry’s French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.