Cottage cheese adds calcium and protein to these unique blueberry-lemon flavored breakfast pancakes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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

168.6 calories; protein 8.1g 16% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 1.4g 6% DV; sugars 6.6g; fat 7.6g 12% DV; saturated fat 0.3g 2% DV; cholesterol 3.1mg 1% DV; vitamin a iu 65.3IU 1% DV; vitamin c 2.7mg 4% DV; folate 5.7mcg 1% DV; calcium 198.8mg 20% DV; iron 1.2mg 7% DV; magnesium 7mg 3% DV; potassium 127.6mg 4% DV; sodium 478.2mg 19% DV.