Blueberry Pancakes

By minicoopercraig

Using yougurt and cottage cheese to make these pancakes does two things: It brings extra protein to the breakfast table, and it helps produce the lightest, moistest pancakes you've ever tasted. And once you try this simple blueberry compote, you'll never go back to lackluster syrup again.

Ingredients

• 2 cups frozen wild blueberries
• 1/2 cup water
• 1/4 cup sugar
• 1 cup plain Greek-style yogurt (such as Fage 0%)
• 1 cup low-fat cottage cheese or ricotta
• 3 eggs
• Juice os 1 lemon
• 1 cup white whole-wheat flour (like King Arthur's)
• 1/2 tsp baking soda
• Pinch of salt

Details

Servings 4

Preparation

Step 1

Mix the blueberries, water and sugar in a saucepan. Cook over low hear, stirring often, for 10 minutes or until the blueberries begin to break apart. Whisk together the yogurt, cottage cheese, eggs and lemon juice in a bowl.
Mix the flour, baking soda and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.
Heat a large skillet or saute pan over medium-low heat. Coat with nonstick cooking spray and add the batter in large spoonfuls (about 1/4 cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until it's browned. Serve with warm blueberries.