Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, July/August 1998


Recipe Summary

35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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 Facts

233 calories; protein 10.8g; carbohydrates 41.2g; dietary fiber 1.9g; sugars 19.1g; fat 2.7g; saturated fat 1g; cholesterol 65mg; vitamin a iu 192.2IU; vitamin c 5.7mg; folate 16.9mcg; calcium 103.1mg; iron 1.7mg; magnesium 16mg; potassium 168.8mg; sodium 627.4mg; thiamin 0.2mg.

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