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Gluten-Free Chocolate Chip-Blueberry Pancakes

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"Delicious pancakes with berries that are safe for those of us with gluten intolerance."
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20 m servings 57
Original recipe yields 4 servings (4 medium-sized pancakes)


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  1. Combine oats, egg whites, cottage cheese, sweetener, vanilla extract, and baking soda in an electric blender; blend until smooth. Fold in blueberries and chocolate chips.
  2. Heat a griddle coated with cooking spray over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 57 calories; 2.2 5.7 4 0 214 Full nutrition

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