1

In a blender, combine the buttermilk, cottage cheese, eggs, vanilla extract, and maple syrup. Blend until smooth. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

2

Pour the blended wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine. Fold in the blueberries.

3

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Scoop 1/4 cup of batter onto the skillet for each pancake. Add blueberries to each one. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

4

Stack the pancakes and top with Greek yogurt, extra blueberries, and a drizzle of maple syrup if desired.

5

Notes: To make your own buttermilk, add 1 Tbsp of lemon juice to 1 cup of milk and set aside for 10 minutes. To make these gluten-free sub the whole what flour for 1 cup one-to-one gf flour blend and ½ cup almond flour.