Servings: 16 pancakes, about 4 servings

3 eggs 3 eggs
1 cup Daisy 2% cottage cheese 1 cup Daisy 2% cottage cheese
1/3 to 1/2 cup almond milk ⅓ to ½ cup almond milk
1 tsp vanilla 1 tsp vanilla
1 cup THM baking blend 1 cup THM baking blend
1 T THM Super Sweet 1 T THM Super Sweet
1 tsp cinnamon 1 tsp cinnamon
2 tsp baking powder 2 tsp baking powder
1/4 tsp mineral salt ¼ tsp mineral salt
2 T coconut oil, melted 2 T coconut oil, melted
Blueberries, fresh or frozen Blueberries, fresh or frozen
Coconut oil for pan Coconut oil for pan

Add ingredients, except for coconut oil, in the order listed to blender.
Start at low speed, then blend on high for one minute. Turn blender to low and add coconut oil in a drizzle. Blend for 30 seconds.
If batter seems thick, add a little more almond milk.
Cook pancakes over medium heat. To keep batter from turning blue, sprinkle blueberries on top of each pancake as it cooks, before flipping.

My batter thickened as it sat, so I added 2 more T of almond milk.  My batter thickened as it sat, so I added 2 more T of almond milk.