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RECIPE: GLUTEN-FREE BLUEBERRY COTTAGE CHEESE PANCAKES

Recipe: Gluten-free Blueberry Cottage Cheese Pancakes

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Rated 5.0 stars by 1 users

These pancakes are higher in protein than most pancakes with the addition of cottage cheese and eggs. They don’t need any topping other than a little fresh cultured butter, but a blueberry sauce will make an extra special breakfast treat! Make these pancakes small and leave plenty of space between them on the griddle because they spread a lot as they cook.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit

$45.99

Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.

Packaging and Equipment in the kit may appear different than pictured.


Mesophilic Direct-Set Starter Culture

Cheese Mesophilic Direct-Set Starter Culture

Mesophilic Direct-Set Starter Culture

$14.99

From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.






 

INGREDIENTS:

  • 1½ cups homemade cottage cheese
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. butter, melted
  • 3 Tbsp. honey
  • ½ cup plus 2 Tbsp. sprouted brown rice flour
  • 2 Tbsp. arrowroot or tapioca powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup fresh blueberries
  • Coconut oil for frying

INSTRUCTIONS:

  1. In a medium bowl combine cottage cheese, eggs, vanilla, melted butter, and honey. In a smaller bowl stir together flour, arrowroot, baking soda, and salt.
  2. Pour flour mixture into cottage cheese mixture and stir to combine. Fold in blueberries.
  3. Brush coconut oil over surface of griddle, preheated to 325°F. Drop spoonfuls of batter on the griddle and cook until bubbles start to break on surface; turn and cook until brown on both sides, about 4 minutes total. Be careful not to let the griddle get too hot or the pancakes will burn on the surface before they are done on the inside.