Blueberry Cottage Cheese Pancakes
Not only does cottage cheese make these pancakes extra fluffy, it gives them extra protein too.
Ingredients
2 large eggs
3/4 cup 2% low-fat cottage cheese
1/2 cup low-fat milk
1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons cinnamon
12 ounces frozen blueberries, thawed (with liquid)
Non-stick spray
Equipment
Medium bowl
Large bowl
Frying pan
2 stirring spoons
Ladle or measuring cup
Flipping spatula
Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and fruit.
- In a medium bowl, stir together eggs, cottage cheese, and milk.
- In a different large bowl, stir together the flour, baking soda, sugar and cinnamon. Pour the egg mixture into the flour mixture. Stir just until moistened but no flour is visible. Do not overmix.
- Gently mix in the blueberries with the liquid into the batter.
- Lightly spray frying pan with non-stick spray. Heat over medium-high heat. Using a ladle or measuring cup with spout, pour 1/4 cup of batter onto frying pan for each pancake. Cook for 3-4 minutes or until bubbles form on top of pancake, and edges look lightly cooked. Turn over pancake.
- Reduce the heat to medium low. Cook for 3 minutes more or until other side of pancake is golden brown and cooked through. Repeat steps 4 and 5 to make more pancakes using the remaining batter.
Tips
- Cooked pancakes freeze well! Store in zip-close baggie or air-tight container for up to 2 months. Defrost in microwave for 2-3 minutes or until warmed and ready to eat.
Nutrition Facts
Serving Size
2 pancakes
Per serving
Amount
Calories
250
Total Fat
5g
Sodium
490mg
Total Carbohydrate
40g
Protein
13g
