Best Blueberry Pancakes

From EatingWell: July/August 1998 — Subscribe Now!

Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.

6 servings, 3 pancakes each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Low calorie | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»

Ingredients

1 1/3 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup low-fat cottage cheese
3/4 cup low-fat milk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
2 cups blueberries

Preparation

Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutrition

Per serving: 233 calories; 3 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 41 g carbohydrates; 11 g protein; 2 g fiber; 630 mg sodium; 122 mg potassium.

Nutrition Bonus: Selenium (25% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1/2 low-fat milk, 1/2 fat