a fluffy, high-protein breakfast that’s naturally gluten-free and bursting with fruity flavor. Made with cottage cheese, eggs, and gluten-free flour, they’re a quick and wholesome way to fuel your day without refined sugar. Easy to whip up in minutes, these pancakes are the perfect balance of healthy, satisfying, and delicious.
Ingredients
- 2 eggs
- 1 cup cottage cheese
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Tiny pinch of salt optional, depending on saltiness of your cottage cheese
- 1 tbsp maple syrup
- 2 tsp baking powder
- ¼ cup + 2 tbsp gluten-free flour or cassava flour
- 1 heaping cup frozen raspberries or any frozen fruit
Instructions
- Place eggs, cottage cheese, milk, vanilla, salt, and maple syrup in a blender, and blend until smooth.
- Transfer the mixture to a bowl, add the gluten-free flour and baking powder, and mix until just combined.
- Gently fold in the raspberries.
- Heat a little butter in a pan over medium heat until bubbly.
- Scoop in the batter and cook until you see bubbles popping on the surface.
- Flip and cook until golden brown on both sides.
- Serve warm with maple syrup, butter, or whipped cream.
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