2 1/3 cups GF high-protein pancake mix

1/2 tsp salt

1 cup low-fat cottage cheese

2 large eggs

1/2 cup milk of choice

1/3 cup maple syrup

1 tsp vanilla extract

1 cup blueberries (fresh or frozen)

2 1/3 cups GF high-protein pancake mix 1/2 tsp salt 1 cup low-fat cottage cheese 2 large eggs 1/2 cup milk of choice 1/3 cup maple syrup 1 tsp vanilla extract 1 cup blueberries (fresh or frozen)

1. Preheat oven to 350°F and grease a muffin tin.

2. Add cottage cheese, eggs, milk, maple syrup, and vanilla to a blender. Blend until completely smooth.

3. Pour the blended mixture into a large bowl. Add the pancake mix and salt, then stir until just combined. Make sure not to overmix! The batter should be thick.

4. Gently fold in the blueberries.

5. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. Top each one with a few extra blueberries.

6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for a few minutes before removing from the pan. Serve with some butter or Greek yogurt for extra protein!