I’m giving my body a break from wheat for a while, so I’ve been searching out lots of wheat-free recipes. I made these delicious pancakes for lunch today. The batter is thin, so they turn out almost crepe-like. If you leave out the stevia (and vanilla and cinnamon, updated 3/2), I think they could also be a great “wrap” to hold sandwich fillings, but I haven’t tried that yet.
1 cup cottage cheese
1 tablespoon butter, melted
1/2 teaspoon vanilla
1/4 cup gluten-free flour mixture (I used Bob’s Red Mill gluten-free all purpose baking flour)
1/2 teaspoon baking powder
approximately 1/8 teaspoon stevia powder (or 2 1/2 teaspoons sugar)
1/4 teaspoon salt
1/4 teaspoon cinnamon
Blend all ingredients in blender for 10-15 seconds. Cook on lightly greased moderately-hot skillet, flipping once, until both sides are lightly browned.