Step 1

In a large bowl add both flours, brown sugar, baking soda, baking powder, and salt; whisk well to combine.

Step 2

In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, cottage cheese, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined.

Step 3

Gently fold in the blueberries, stirring until evenly combined. Be careful not to over mix the batter.

Step 4

Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.

Step 5

Serve pancakes warm, with syrup or whipped cream, and extra blueberries. See notes for freezing options.