Description
These easy gluten free high protein lemon blueberry pancakes are fluffy, golden, and packed with protein from full fat cottage cheese blended right into the batter! Fresh lemon juice, lemon zest, and juicy blueberries give every bite a bright and fresh flavor while the cottage cheese adds incredible moisture and a significant protein boost. Ready in just 30 minutes for the most delicious and satisfying gluten free high protein breakfast!
Ingredients
- 1 cup Full Fat Cottage Cheese
- 2 large Eggs
- 2 Tbsp Maple Syrup
- 2 Tbsp Lemon Juice
- 2 Tbsp Milk
- 1 Tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 3/4 cup Gluten Free Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Frozen Blueberries or Fresh Blueberries
- Butter or Coconut Oil for cooking
- Maple Syrup or Powdered Sugar for topping
Instructions
In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.
Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.
Gently fold in the fresh or frozen blueberries.
In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add 1/2 cup of batter per for each pancake. I did four pancakes at a time in my pan.
Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.
Serve immediately with maple syrup or a dusting of powdered sugar.
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- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks
- Method: Stove Top
- Cuisine: American