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

Source: Diabetic Living Magazine


Recipe Summary

10 mins
10 mins


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

3 pancakes
169 calories; protein 8.1g; carbohydrates 29g; dietary fiber 1.4g; sugars 6.6g; fat 7.6g; saturated fat 0.3g; cholesterol 3.1mg; vitamin a iu 65.3IU; vitamin c 2.7mg; folate 5.7mcg; calcium 198.8mg; iron 1.2mg; magnesium 7mg; potassium 127.6mg; sodium 478.2mg.

1 1/2 starch, 1/2 lean protein, 1/2 other carbohydrate