I'm not much of a breakfast person, unless it's savory (eggs, bacon, etc.), but as a child, one of my favorite treats was going to my grandparents' house and having my Jewish grandpa make his famous cottage cheese pancakes. I still remember the ritual of my grandma getting out my vinyl Mickey Mouse bib, him mixing jam with sour cream (topping), and setting a plate of heaven in front of me. I've recreated his recipe many times over, but recently having discovered the goodness of gluten-free flour as well as my new favorite tool - the Ninja (blender) - I've been experimenting again. The other day I came up with what I think (and the rest of the family agrees) is the best recipe yet, so enjoy...
Ingredients: 2 cups cottage cheese (small curd, 4%) 1/2 cup gluten-free flour (tapioca, potato, rice blend) 1/2 cup almond meal (from Trader Joe's) 2 eggs 2 bananas 1 T baking powder vanilla extract, to taste coconut oil (for frying) Directions: 1. Put all ingredients in your blender and whizz. Adjust amounts of flour (they're approximate) to get a thick, moist, pourable consistency. 2. Cook by the heaping tablespoon over medium heat with a tablespoon of oil per batch (I used a non-stick pan, so I reduced the oil and the heat with each batch).
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