2 cups frozen wild blueberries
1/2 cup water
1/4 cup sugar
1 cup plain Greek-style yogurt (We used Fage 0%)
1 cup low-fat cottage cheese or ricotta (we used ricotta)
Juice of 1 lemon
1 cup flour (we used whole wheat)
1/2 tsp baking soda
Pinch of salt
How to make it:
-Mix the blueberries, water, and sugar in a saucepan. Cook over low heat, stirring frequently for about 10 minutes of until the blueberries begin to break apart.
-Whisk together the yogurt, cheese, eggs, and lemon juice in a bowl.
-Mix the flour, baking soda, and salt in another bowl and add the flour to the yogurt mixture and stir until blended
-Heat a large skillet over medium-low and coat with nonstick spray (we used olive oil). Add batter in large spoonfuls (about 1/4 cup). Flip the pancakes over when the tops begin to bubble (about 3-5 minutes) and cook the second side until browned.
-Serve with warm blueberries!
These are now Devin's favorite pancakes! They were moist and fabulous! Honestly I am a pancake SNOB and I am IN LOVE with these!!!
Love at first sight ;-)
Oooh I almost forgot! Damage: 310 calories, 8 g fat (3.5 g saturated), 500 mg sodium