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Kid-Friendly Cottage Cheese Very Blueberry Pancakes

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Kid-Friendly Cottage Cheese Very Blueberry Pancakes

Nutrition Facts

Kid-Friendly Cottage Cheese Very Blueberry Pancakes
CaloriesCalories
248 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$1.61
×
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.

  1. In a medium bowl, stir together the egg whites, cottage cheese, and milk.
  2. 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.
  3. Gently fold the blueberries with the liquid into the batter.
  4. 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.
  5. Transfer the pancakes to a cooling rack, placing them in a single layer and leaving space between. Repeat with the remaining batter.
 

Nutrition Facts

Kid-Friendly Cottage Cheese Very Blueberry Pancakes
CaloriesCalories
248 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$1.61
×
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.

  1. In a medium bowl, stir together the egg whites, cottage cheese, and milk.
  2. 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.
  3. Gently fold the blueberries with the liquid into the batter.
  4. 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.
  5. Transfer the pancakes to a cooling rack, placing them in a single layer and leaving space between. Repeat with the remaining batter.
 

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