Lemon Pancakes with Whipped Cottage Cheese and Blueberries

Even if you don't like cottage cheese, you can still get in on the benefits by adding them to things like pancake batter. Plus whipping it first gets rid of all the lumps for those people who aren't a fan of the texture. If you've ever had lemon ricotta pancakes, these are kind of like those but better!

Adding cottage cheese to your pancake batter not only makes them fluffier, but it also increases the protein content and adds nutritional value. The tanginess of the cottage cheese adds a flavor similar to buttermilk. And if you're not a fan of cottage cheese the great news is whipping it takes the lumps out! Make these pancakes your own by...

• Adding some oats or nuts to the batter

• Using part or all whole wheat flour

• Putting the blueberries directly into the pancakes while cooking (I opted to put them on top)

• Topping them with syrup, honey, or whipped cream.

Lemon Pancakes with Whipped Cottage Cheese and Blueberries

Ingredients (Makes 10-12 pancakes)

• 1/2 cups low fat cottage cheese

• 4 large eggs

• 1 lemon, zested

• 1 tsp vanilla

• 1 cup all purpose flour

• 1 tbsp baking powder

• 2 tbsp sugar

• 1/4 tsp salt

• Cooking spray

• Fresh blueberries

Directions

1. Using a food processor or blender, whip the cottage cheese until smooth.

2. To a large bowl, add cottage cheese, eggs, lemon zest, and vanilla. Mix.

3. In a separate bowl sift together the flour, baking powder, sugar, and salt.

4. Slowly add the dry ingredients to the wet and stir gently to combine. Do not over-mix.

5. Heat a pan over medium heat and grease with cooking spray. You'll know the pan is ready when the spray starts to bubble slightly

6. Working in batches, use a 1/4 cup measuring cup, scoop the batter into the hot pan. Cook the pancakes until the edges are set and the middle is bubbly, then flip.

7. Continue cooking the pancakes until golden brown on both sides and cooked through in the middle. Top with blueberries a

and enjoy!

---

Nutrition Information (2 pancakes and 1/2 cup blueberries)

Calories: 256

Carbohydrates: 28 grams

Protein: 12 grams

Fat: 9 grams

Saturated Fat: 2 grams

Fiber: 3 grams

Sugar: 12 grams

*Nutrition information is a rough estimate and may vary depending on products used