Gluten Free Meyer Lemon and Blueberry Pancakes

INGREDIENTS

1 3/4 cups

gluten free AP flour

3 tbsp

coconut sugar

2 tsp

baking powder

1 tsp

baking soda

1/4 tsp

salt

3/4 cup

cottage cheese

3/4 cup

greek yogurt

egg whites

whole eggs

1/3 cup

meyer lemon juice

2 tsp

vanilla extract

1 1/2 cups

( 8 oz or 1 1/2 packages) fresh Driscoll's blueberries

2 tbsp

meyer lemon zest, divided

Blueberry sauce

2 cups

frozen blueberries, not thawed ( you can use fresh, then freeze so you get more juice out of them)

Zest and juice of one meyer lemon

2 tsp

arrowroot starch (or cornstarch)

2 tbsp

honey

1/4 cup

water