Nutrition per serving may change if servings are adjusted.
Nonstick spray coating
½ cup low-fat cottage cheese, such as Daisy brand
¼ cup fat-free milk
2 egg whites
½ teaspoon finely-shredded lemon peel
1 cup heart-healthy pancake and baking mix, such as Bisquick Heart Smart brand
⅔ cup fresh blueberries
¼ cup sugar-free maple-flavor syrup, such as Log Cabin brand
Fresh blueberries (optional)
Finely shredded lemon peel (optional)
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 ½ teaspoon lemon peel. Add pancake mix; stir until just combined. Gently stir in the ⅔ 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.