An asolutely mouth water gluten free pancake recipe with fresh strawberry topping.
In a large bowl, stir together flour, baking soda, salt and sugar.
In a separate bowl, whisk together eggs, cottage cheese, milk and oil.
Add flour mixture to egg mixture and whisk until just blended.
Melt 1 teaspoon of butter on a large skillet or griddle.
Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.
Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total.
Transfer to plates and serve with fresh strawberries and maple syrup drizzled on top.