Cottage cheese adds calcium and protein to these unique blueberry-lemon flavored breakfast pancakes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Lightly coat an unheated extra-large nonstick griddle or electric pancake griddle with nonstick coating. Preheat the griddle over medium-high heat.

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  • Meanwhile, in a medium bowl stir together cottage cheese, milk, egg whites and 1/2 teaspoon lemon peel. Add pancake mix; stir until just combined. Gently stir in the 2/3 cup blueberries.

  • For each pancake, use a small ice cream scoop (2 tablespoons) to spoon the batter onto the hot griddle; reduce heat to medium. Spread batter, if necessary, with back of ice cream scoop. Cook for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over with a spatula when surfaces are bubbly and edges are slightly dry.

  • Serve warm with syrup and, if desired, garnish with additional blueberries and lemon peel.

Nutrition Facts

169 calories; 7.6 g total fat; 3 mg cholesterol; 478 mg sodium. 29 g carbohydrates; 8.1 g protein; Full Nutrition