Ingredients
- You'll Need:
- 2 2 2 cups frozen wild blueberries
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup sugar
- 1 1 0%) cup plain Greek-style yogurt (such as Fage 0%)
- 1 1 1 cup low-fat cottage cheese or ricotta
- 3 3 3 eggs
- 1 of 1 lemon
- 1 1 1 cup white whole-wheat flour (we like King Arthur's)
- 1/2 1/2 1/2 tsp baking soda
- Pinch Pinch of salt
Preparation
Step 1
Mix the blueberries, water, and sugar in a saucepan. Cook over low heat, 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 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 browned. Serve with the warm blueberries.
Makes 4 servings
Cost per serving: $2.23
310 calories
8 g fat (3.5 g saturated)
500 mg sodium
Not That!
IHOP Blueberry Pancakes
Price: $7.99
710 calories
Save! 400 calories and $5.76!