Best Blueberry Pancakes

4.1 (15)
Best Blueberry Pancakes

Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.

Yield: 6 servings, 3 pancakes each
Active Time: 35
Total Time: 35

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat cottage cheese
  • 3/4 cup low-fat milk
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups blueberries

Preparation

  1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
  3. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
  4. Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutrition

Nutrition Per Serving

calories 233
fat 3 g (1 g sat, 1 g mono)
cholesterol 74 mg
carbohydrates 41 g
protein 11 g
fiber 2 g
sodium 630 mg
potassium 122 mg

Nutrition Bonus Selenium (25% daily value).

Carbohydrate Serving 2 1/2

Exchanges 2 1/2 other carbohydrate, 1/2 low-fat milk, 1/2 fat

From EatingWell July/August 1998