Annie’s Chamorro Kitchen: @untie R’s Gluten-Free Blueberry Cheese Pancakes

by Army Lt. Col. (Ret.) Annette Merfalen
Annie's Chamorro Kitchen

I’m happy to feature my friend, Arlene Sablan Aguon’s healthy recipes.

This particular recipe is a healthy alternative to regular pancakes. It’s gluten-free, delicious, and packed with nutrients that not only taste good but are good for you too!

Give Arlene’s recipe a try.  I think you’ll like it!

Yield: 4 pancakes


  • 2 cups gluten-free flour
  • 2 teaspoons baking powder (or 1 teaspoon of Xanthan Gum powder)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons wheat germ or steel cut oats
  • 1 1/2 cups flax or soy milk
  • 1 cup small curd cottage cheese.
  • 1 large egg, lightly beaten (see notes below)
  • 1/4 cup coconut oil
  • 1 cup fresh or frozen blueberries


1. Sift together the flour, baking powder, baking soda and salt. Stir in sugar and wheat germ/oats; set aside.

2. Combine the milk, cottage cheese, and coconut oil.

3. Pour the flax or soy milk mixture all at once into the flour mixture; stir until moist. Add additional milk, a little at a time, if the batter is too thick (the batter should pour easily). Gently stir in the berries.

4. Pre-heat a skillet/grill over medium heat; lightly grease the skillet. Pour the mixture onto the skillet to the size you prefer. Cook until the tops are bubbly and appear dry; flip over to finish cooking.

Serve and enjoy!

NOTE from Arlene: I didn’t use the egg. The small curd cottage cheese acts as your binder with the coconut oil. Yummy too.

NOTE from Annie: You can use a “chia egg” in place of the regular egg. Mix 1 tablespoon ground chia seeds with 3 tablespoons water. Let the mixture sit until it forms a gel. Use the chia gel/egg in the recipe instead of the egg.

The Green Smoothie Secret

It seems like drinking Green Smoothies or Shakes are all the rage these days.

I must admit, I’ve hopped on that bandwagon, and I don’t regret it one bit.

There are some green vegetables that I just don’t like adding to my smoothies, however.  Among them are romaine lettuce (or any kind of lettuce) or bitter greens.  I have to get used to the taste of raw kale, but I found that if I remove the stems from the kale leaves, it’s more palatable.

My absolute favorite green vegetable to add to smoothies are fresh baby spinach leaves.  Add about two handfuls to your smoothie.  You can’t really taste it, in my opinion.

To kick up the nutrition content of your smoothie, try adding protein powder, some fruit — not too much fruit, though, because of all the natural sugar it contains — and unsweetened almond milk.

Here are some general guidelines for making nutritious and delicious green smoothies.

Blend together:

  • 2 handfuls of leafy greens
  • 1 frozen fruit
  • 1 cup liquid (see tips below)
  • 1 scoop protein powder
  • Optional: 1/2 cup ice cubes

Here are a few great tips:

1. FREEZE your fruits to make thick, cold, slushy smoothies.  You don’t have to add ice (which will eventually dilute your smoothie).

2. Make smoothie packets ahead of time.  Place all of your ingredients (minus the liquid) into a freezer-safe zip-lock bag and freeze.  Take out the bag and mix it up when you’re ready.

3. Use any number of liquids — almond milk, soy milk, low/non-fat milk, and one of my favorites — coconut water.  Unsweetened black coffee is also good with a combo of cocoa nibs and frozen bananas.

4. To avoid bloating, try not to eat anything 30 minutes before and after you drink your green smoothie.
5. Make a green smoothie a meal by adding protein powder and a “good fat” such as avocado or coconut oil.
Give it a try.  I think you’ll be surprised at how good a green smoothie tastes.

Click tasty green smoothie recipes from

Annie’s Chamorro Kitchen wesbite

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