Saturday mornings are set pancake days in our house! These are a hit with the whole family and I usually double the recipe and freeze the leftovers for a quick weekday breakfast.
Blueberry-Lemon Cottage Cheese Pancakes
Nonstick spray coating
1/2 cup low-fat cottage cheese, such as Daisy brand
1/4 cup fat-free milk
2 egg whites
1/2 teaspoon finely shredded lemon peel
1 cup heart-healthy pancake and baking mix (such as Bisquick Heart Smart)
2/3 cup fresh blueberries
1/4 cup sugar-free maple-flavor syrup (Log Cabin makes one which we like a lot)
Fresh blueberries (optional)
Lightly coat an unheated extra-large nonstick griddle or electric pancake griddle with nonstick coating. Preheat the griddle over medium-high heat.
In a medium bowl, stir together cottage cheese, milk, egg whites, and lemon peel.
Add pancake mix; stir until just combined. Gently stir in the 2/3 cup blueberries.
For each pancake, spoon about 2 tablespoons of batter onto the hot griddle; reduce heat to medium. Spread batter, if necessary.
Cook for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over with a spatula when surfaces are bubbly, and edges are slightly dry.
Serve warm with syrup and, if desired, garnish with more blueberries.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
3 g total fat
3 mg cholesterol
478 mg sodium
29 g carbohydrates
- 1 g fiber
- 7 g sugars
8 g protein
Lean Protein (d.e): 0.5; Other Carb (d.e): 0.5; Starch (d.e): 1.5