Kelly's Pantry is filled with information meant to keep everyone updated on the latest nutrition research and recommendations. Explore my blog pantry to learn about healthy foods, find interesting recipes, and be prepared to think about food and nutrition in a whole new way. After all, food is fuel!
This recipe appears in the June 2016 issue of Wayne Living Magazine and was written for families that want to have a special weekend breakfast together that is not only delicious but nutritious too! Blueberries are now coming in season, so this is the perfect time of year to make this recipe with your kids!
Whole Grain Blueberry Cottage Cheese Pancakes
Prep Time: 5-10
Cook Time: 5-10
2 cups blueberries
1 tsp cinnamon
1 cup non-fat or 1% cottage cheese
1 large egg
1 tsp baking powder
2 tsp lemon zest
¾ cup skim or 1% milk
1 tsp salt
1/3 c granulated sugar
1 tsp vanilla
1 1/3 c whole wheat pastry flour or white
whole wheat flour
flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Whisk eggs, cottage cheese, milk, lemon
zest and vanilla in a medium bowl.
3. Make a
well in the dry ingredients; add wet ingredients and stir with a rubber spatula
until just combined. Fold in blueberries.
4. Spray a
non-stick pan with oil spray. Spoon on about 1/4 cup batter for each pancake
and cook until bottoms are golden and small bubbles start to form on top,
approximately 3 to 4 minutes. Flip and cook until the other side is browned, 1
to 2 minutes longer. Spray oil on pan between batches. Serve with fresh fruit
and cinnamon on top. Enjoy!