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Pancakes topped with blueberry compote

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    Pancakes topped with blueberry compote

    Blueberries contain many of the same health benefits as red wine ― and more! Both are full of “cancer fighters” (antioxidants) but blueberries contain potassium and fiber too!


    2 cups fresh (or frozen) blueberries
    2 teaspoons fresh lemon juice
    1 1/2 tablespoons honey
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1 cup low-fat cottage cheese
    1/2 cup fat-free milk
    1 large egg
    1 teaspoon canola oil


    1. In a small saucepan, combine blueberries, lemon juice and honey. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened (about 4 to 6 minutes). Set aside.
    2. In a medium bowl, combine flour, baking powder and baking soda.
    3. In another medium bowl, whisk together cottage cheese, milk and egg. Add to the flour mixture (made in step 2). Mix until well-combined.
    4. Heat oil over medium heat in a nonstick skillet. Pour 1/4 cup batter into the hot skillet. Cook until bubbles begin to appear in the center of pancakes. Flip and cook another 1 to 2 minutes.
    5. Serve warm with blueberry compote (made in step 1).

    Makes 4 servings

    Recipe contains: wheat, milk, egg

    Carb choices per serving: 3


    You can also use a griddle to cook these pancakes!

    Nutrition Facts