Blueberry-Lemon Cottage Cheese Pancakes

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

Ingredients

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)

Directions

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

PER SERVING:

169 cal.

3 g total fat

3 mg cholesterol

478 mg sodium

29 g carbohydrates

  • 1 g fiber
  • 7 g sugars

8 g protein

Diabetic Exchanges

Lean Protein (d.e): 0.5; Other Carb (d.e): 0.5; Starch (d.e): 1.5

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