Kristy made me the best blueberry pancakes I’ve ever had. The best part is they’re healthy. I thought that it would be nice to post a few of my favorite recipes that we come across from time to time.
2 cups frozen wild blueberries
1 cup cottage cheese
1 cup Fage 0% Yogurt (Greek)
1 cup King Arthur Whole Wheat Flour
1/2 cup water
1/4 cup sugar
1/2 tsp baking soda
pinch of salt.
Combine the blueberries, water, and sugar in a saucepan and cook over low heat for 10 minutes, stirring often, until the blueberries break apart. (This will server as the syrup)
Beat together the cottage cheese, yogurt, eggs, and lemon juice. Mix the baking soda, flour, and salt. Stir the flour mixture into the dairy and mix just enough to blend.
Heat skillet over medium-low heat. Coat with a nonstick spray and add batter in large spoonfuls (about 1/4 cup). Flip when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm compote (blueberry mixture)
Makes 4 servings
500 mg sodium