Blueberries give a sweet-tart flavor to our wholesome, fluffy pancakes. The secret? Cottage cheese. Try it. You'll be surprised how delicious and pillowy these pancakes are.
Nutrition Facts
Kid-Friendly Cottage Cheese Very Blueberry Pancakes
Calories
Protein
Fiber
Cost Per ServingNutrition Facts
| Calories | 248 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 142 mg | |
| Sodium | 388 mg | |
| Total Carbohydrate | 37 g | |
| Dietary Fiber | 6 g | |
| Sugars | 12 g | |
| Protein | 15 g | |
Dietary Exchanges
1 1/2 starch, 1 fruit, 1 1/2 lean meat
Ingredients
Servings 4
-
3 large egg whites OR -
2 large eggs -
3/4 cup low-fat, no-salt-added or low-sodium cottage cheese -
1/2 cup fat-free milk -
1 cup whole-wheat flour -
1 teaspoon baking soda -
2 teaspoons sugar -
12 ounces frozen blueberries (with liquid), thawed -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a medium bowl, stir together the egg whites, cottage cheese, and milk. -
In a large bowl, stir together the flour, baking soda, and sugar. Pour the egg mixture into the flour mixture. Stir just until moistened but no flour is visible. Do not overmix. -
Gently fold the blueberries with the liquid into the batter. -
Lightly spray a griddle or large skillet with cooking spray. Heat over medium-high heat. For each pancake, ladle a 1/4 cup of batter onto the griddle. Cook for 3 to 4 minutes, or just until bubbles begin to form on the top of the pancakes and the edges are a little dry. Reduce the heat to medium low. Gently turn over the pancakes. Cook for about 3 minutes, or until the second side is golden brown and the pancakes are fairly firm to the touch. -
Transfer the pancakes to a cooling rack, placing them in a single layer and leaving space between. Repeat with the remaining batter.
