Blueberry Cottage Cheese Pancakes
Kids will love these pancakes filled with sweet blueberries, whole wheat and protein-rich cottage cheese. Serve them for breakfast or as an energizing snack after physical activity or a long day at school.
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Blueberry Cottage Cheese Pancakes
Kids will love these pancakes filled with sweet blueberries, whole wheat and protein-rich cottage cheese. Serve them for breakfast or as an energizing snack after physical activity or a long day at school.
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| Servings |
| 4pancakes |
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Ingredients
- 2large eggs
- 3/4cup fat-free cottage cheeselowest sodium available
- 1/2cup fat-free milk
- 1cup whole-wheat flour
- 1tsp baking soda
- 2tsp sugar
- 12ounces frozen unsweetened blueberriesthawed, with liquid
- Cooking spray
Instructions
- In a medium mixing bowl, stir together the eggs, cottage cheese, and milk until combined and moist.
- Stir the flour, baking soda, and sugar into the egg mixture just until the ingredients are combined and no flour is visible. The batter may be slightly lumpy. Don’t overmix or the pancakes won’t be light and fluffy.
- Gently stir the blueberries with liquid into the pancake batter.
- Lightly spray a large skillet or electric griddle with cooking spray. Heat over medium-high heat. For each pancake, ladle 1/4 cup batter into the skillet or griddle. Don’t overcrowd the pancakes. You may need to cook these in batches (the batter will make 4 pancakes total).
- Cook for 2 to 3 minutes, or until bubbles appear on the edge of each pancake. Using a spatula, turn over the pancakes. Slightly flatten each pancake with the back of the spatula. Cook for 2 to 3 minutes, or until second side is golden brown. The pancakes should be fairly firm to the touch.
- Transfer the pancakes to serving plates.
Recipe Notes