I like to add a LOT more blueberries than called for…makes them extra juicy, full of more vitamins, and pretty too!!!
BLUEBERRY PANCAKES
3/4 C each Whole Wheat Flour and All-purpose Flour
1 tsp each Baking Powder and Baking Soda
1-1/2 Tbsp Sugar
2 Egg Whites
1-1/2 C Buttermilk
1/4 C Cottage Cheese, low-fat
1/2 tsp Vanilla
1/4 C Blueberries (Or 1 Cup!?!)
In a large bowl, combine flours, baking powder, baking soda, and sugar. Set aside.
In a medium bowl, whisk together egg whites, buttermilk, cottage cheese, and vanilla.
Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries.
Spray a large, wide skillet or electric griddle with non-stick spray. Heat over medium heat. For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6-inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2-3 more minutes. Serve pancakes topped with 2 tablespoons of Banana Cream Topping. Drizzle with maple syrup.
Makes 8 large pancakes.
BANANA CREAM TOPPING
1/2 C Low-fat Sour Cream or Yogurt
1/2 C Mashed Banana (about 1 large)
2 Tbsp Brown Sugar
1/4 tsp Cinnamon
Combine all ingredients in a small bowl. Cover and refridgerate until ready to serve.
PER SERVING:
444 Calories, 2.2g Fat, 94.3g Carbs, 13.9g Protein, 582mg Sodium, 6mg Cholesterol.