Why you’ll love this recipe

• Nutritious and satisfying: these pancakes are packed with nutrients, super filling, and honestly just incredibly tasty. The perfect feel-good breakfast treat!
• High in protein: one serving of these pancakes gives you 18 grams of protein!
• The perfect combo: fluffy pancakes with sweet bursts of blueberry in every bite. A drizzle of maple syrup takes them to the next level.

The ingredients of the cottage cheese pancakes

• Gluten-free flour mix: I use Schär Mix It Universal, but a similar gluten-free flour blend can also be used. I don’t recommend using mixes made with just one type of gluten-free flour, like almond flour, coconut flour, or buckwheat flour. (Especially the first two are only allowed in very small amounts on the low FODMAP diet.)
• Xanthan gum: This helps to make the pancakes sturdy and hold together well, perfect for gluten-free baking.
• Cottage cheese: Cottage cheese is low FODMAP in small portions. At 60 grams or more, it contains a moderate amount of lactose, so if you’re in the elimination phase of the FODMAP diet, it’s best to stay below this amount. Half a serving of this recipe is still low FODMAP.
  
  If you’re very sensitive to lactose or want to make the recipe completely low-lactose, opt for a lactose-free cottage cheese, if that is available where you are.
• Milk: I use lactose-free cow’s milk, but you can also use a plant-based option like almond milk.

How to make the gluten-free cottage cheese pancakes

Making these pancakes is super easy!

Step 1. Add all the wet ingredients to a blender and blend until smooth. You can also mix everything in a bowl by hand, but the pancakes may turn out a bit lumpier because of the cottage cheese.

Step 2. In a separate bowl, stir together the dry ingredients. Add them to the wet mixture and stir until you have a smooth batter. If the batter is too thick, you can add a splash of milk.

Step 3. Gently fold the blueberries into the batter.

Step 4. Spray a non-stick skillet with some cooking spray or use a bit of oil or butter. Spoon the batter into the pan to make 3–4 pancakes at a time. I usually use a 1/4 cup measuring scoop to keep them all the same size.

Step 5. Cook the pancakes for a few minutes on each side until golden and cooked through. Repeat until all the batter is used up. Serve the gluten-free cottage cheese pancakes with extra blueberries, a pat of butter, and a drizzle of maple syrup.

Variation tips

Feel free to switch up the filling for these cottage cheese pancakes! I’m a big fan of adding blueberries to the batter, but you can also mix in chocolate chips, chopped nuts, banana slices, or raspberries.

You could even go savory: try adding some grated cheese or crumbled bacon for a delicious twist!

How to store the pancakes

You can store any leftover pancakes in an airtight container in the fridge: they’ll keep for about 3 days.

To reheat them, pop them in the oven at 180°C (350°F) or simply warm them up in the toaster!

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