Cinnamon Roll Cottage Cheese Pancakes (Gluten-Free)

In a small bowl, mix 3 tablespoons butter, 3 tablespoons coconut sugar, 1/2 teaspoon cinnamon, and two pinches of salt. Stir until smooth. Transfer to a small piping or snack bag and set aside.
In a blender or food processor, combine 1 cup cottage cheese, 3 tablespoons maple syrup, and 1/4 cup milk. Blend until smooth. Add 2 eggs, 2 tablespoons light olive oil, 1 cup oat flour, 1/4 cup gluten-free flour, 1 tablespoon baking powder, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Blend just until combined.
Pour 1/4 cup of batter into a skillet over low to medium heat. Once a few bubbles form, pipe a cinnamon swirl in the center, staying about 1/2 inch from the edges. Flip when the bottom is golden brown and cook through.
In a small bowl, whisk 1/2 cup whipped cottage cheese and 2 tablespoons maple syrup until smooth. Spread over warm pancakes.

Keep the heat low: This helps the cinnamon sugar swirl melt without burning.

Adjust batter if needed: If it's too thick, add a splash more milk. If too thin, add a bit more oat flour.

Don’t overmix: Over-blending can make pancakes tough. Blend just until combined.

Clean between pancakes: If the swirl starts to brown too much, scrape out excess between batches.

Did you make this recipe?Please let me know in the comments below how it turned out :)