Gluten Free Protein Pancakes

Who doesn’t love pancakes with fruit?! A breakfast classic with a little extra protein!

Ingredients:

• 1 cup low fat Cottage Cheese

  • (I like Good Culture or Nancy’s Probiotic Cottage Cheese)

• 1 & 1/4 cup Flour (Bobs Red Mill 1:1 Gluten Free Baking Flour)

• 1 tbsp Ground Flax seeds

• 2 Eggs

• 2 tsp Baking Soda

• 1 tsp Vanilla Extract

• 2 tbsp Pure Maple Syrup

• 2 tbsp Vanilla Almond Milk (or milk of choice)

  • I only add this if the batter is too thick

• 1 tbsp olive oil or avocado oil or ghee (for greasing the pan)

  Optional toppings

• Blueberries

• Kiwi

• Pure Maple Syrup

• Pumpkin seeds, hemp seeds, walnuts

Directions:

• Add cottage cheese, milk, eggs, vanilla extract, and syrup to a blender. Blend until smooth.

• In a bowl mix the flour, baking soda, and ground flax seeds.

• Slowly mix together the cottage cheese mixture into the flour mixture. Mix the batter until combined. Do not over mix.

• Heat a pan over medium low heat and add the oil. Pour the batter into the pan into 5 to 6 inch circles.

• Once bubbles start to form on the top of the pancake, flip the pancake to cook the other side.

• Serve with chopped fruit and Maple Syrup!

• For added healthy fats, sprinkle pumpkin seeds, hemp seeds, or walnuts over the top.

• Enjoy!