Friday, June 10, 2016

Whole Grain Blueberry Cottage Cheese Pancakes [Recipe]

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 min
Cook Time: 5-10 min
Makes ~12 pancakes


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

1. Mix 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!

NUTRITION INFORMATION- SERVING SIZE: 1 PANCAKE (based on 1/12 recipe using skim milk and 1% cottage cheese)
105 calories, 1 g fat, 20 g carb, 5 g protein

Picture Source: Picture Source:
Nutrition Information Source: Diet Master Pro Software

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