Fluffy Berry-Studded Pancakes

Ingredients:

• 8 oz. low-fat cottage cheese
• 1/4 cup whole wheat flour
• 2 tbsp. granular sugar substitute
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 large egg
• 2 tbsp. + 2 tsp. vegetable or canola oil
• 1 tsp. grated orange zest
• 1/3 cup fresh or frozen blueberries, thawed and drained

Makes 8 pancakes (2 pancakes per serving)

1.  In a large bowl, stir together cottage cheese, flour, sugar substitute, baking powder and salt. Stir in the egg, 2 tablespoons of the oil, and the orange zest.
2. In a large skillet, heat 1 teaspoon of the oil over medium heat. Drop half of the batter into the skillet by rounded tablespoons, making 4 pancakes. Cook until the tops are bubbly and the pancakes are set, about 2 minutes. Scatter half of the blueberries over the tops and press gently. Turn the pancakes over and cook until firm and set, 1-2 minutes longer. Transfer to a plate and keep warm.
3. Repeat with the remaining 1 teaspoon oil, the batter, and blueberries. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Cottage cheese pancakes are absolutely delicious. If you have too much liquid in your cottage cheese, strain the cottage cheese through a strainer. These pancakes are packed with flavor and zing thanks to the orange zest and blueberries. You can use raspberries, blackberries or strawberries as well as lemon or lime zest in this recipe and the pancakes will still be good. You can even make these as waffles and they will still be fluffy.