Wheat Free Cottage Cheese Pancakes

• 4 whole Eggs
• 1/2 cups Plain Yogurt
• 1-1/2 cup Large Curd Cottage Cheese
• 1/2 cups Almond Flour
• 1/4 cups Coconut Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 Tablespoon Real Butter To Coat Pan
• 1 cup Strawberries, Pureed, To Serve

1. Preheat a nonstick pan over medium-high heat.
2. In a medium bowl, beat eggs, add yogurt and cottage cheese. Sift in flours, baking powder and salt.
3. Coat the pan with butter. Using a 1/4 measuring cup, slowly pour batter into hot skillet. The batter will be thin and spread quickly so pour slowly.
4. Cook for 3-4 minutes on first side until bubbles cover the top. Flip pancakes over and cook 1-2 minutes more. Lower heat if necessary.
5. Serve with strawberry puree.

eggs, plain yogurt, cheese, almond flour, ubc, baking powder, salt, butter, strawberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/wheat-free-cottage-cheese-pancakes/ (may not work)