Tuesday, August 2, 2011

Gluten Free, Blueberry, Cottage Cheese Pancakes

I've been tweeting about this little recipe like crazy lately, Gluten Free, Blueberry, Cottage Cheese Pancakes. My friends made them for me when I stayed with them in DC a few weeks back, and they were a hit. Easy, delicious and with extra protein, so I figured, why not try them with my own spin!

Here are the ingredients:

1/2 Cup Gluten Free Pancake Mix (I used Bisquick)
1 Large Full Egg and 1 Egg White
1 tbsp, plus 1 tsp of Canola Oil
8 ounces of 1% Cottage Cheese
1/2 tsp Baking Soda
1 tsp Vanilla
3/4 Cup Fresh Blueberries

**I'm sure these can easily be made with regular, non-Gluten Free pancake mix as well.

Now here is the most important step, you must put all these ingredients (excluding the blueberries) in a food processor or blender and blend until smooth. Simply whisking or stirring will not break down the curds from the cottage cheese.

Then, place the batter, in however large you want them spoonfuls in a hot pan or griddle, and immediately plop the amount of desired blueberries on the still batterful pancakes.

The finished pancake should look something like this:

It may not be the prettiest thing, but man they are delicious! And you can store leftover batter in the fridge to use the next morning if you want. I've found it's good for about 24 hours, so you can even make it the night before ahead of time if you want.

Here are the nutrition facts for one pancake, should you make four servings out of the above stated ingredients, according to Spark Recipes:

Nutrition Facts

User Entered Recipe

4 Servings

Amount Per Serving
Calories 170.6
Total Fat 6.6 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 3.4 g
Cholesterol 48.5 mg
Sodium 538.7 mg
Potassium 91.9 mg
Total Carbohydrate 16.4 g

Dietary Fiber 1.1 g

Sugars 4.0 g
Protein 10.4 g


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