Blueberry-Cottage Cheese Pancakes

This pancake recipe is an old one my mom found in her recipe notebook. She said it had been given to her by their ‘gourmet group’ years ago. My mom and dad have been meeting with their “gourmet group’ for over 30 years, planning menus, having dinner and taking trips together. The collected stories and recipes from these folks could write a book.

When I was around 5, my mom was hosting gourmet and had slaved away all day on a perfect beef tenderloin. She had the beautiful platter all set out on the dining room table and my beloved poodle, Fitz, jumped upon the table and helped himself to the platter of meat before anyone could dig in. She was furious but to this day Fitz and the tenderloin is a much laughed about story.

Recipe:

2 cups low-fat cottage cheese

2 eggs

3/4 cup all-purpose flour, whole wheat flour or a combination

pinch of salt

1/4 cup sugar

1 tbsp fresh lemon juice

1 cup blueberries, fresh or frozen

Combine first six ingredients mixing well. Fold in blueberries.

Heat griddle or large pan over medium-high heat. Spray generously with oil spray and melt 1 tsp butter. Drop spoonfuls of batter and spread out a little. The batter is very thick so these take a little longer to cook than a regular pancake. Usually about 5-6 minutes per side.

Notes:

These pancakes a full of protein and only have a small amount of flour making them a great low carb breakfast.

I usually substitute all whole wheat flour in the recipe but if you don’t like whole wheat flour or aren’t familiar with it just use half regular flour and half whole wheat .