Lemon-blueberry pancakes

These pancakes have more protein, fiber and vitamin C (from the cottage cheese, whole-wheat flour and blueberries) than a typical pancake ― nutrition to boost your overall health!

1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon baking powder
1 large egg
1 1/2 cups fat-free milk
1/2 cup 1% cottage cheese
1 teaspoon vanilla extract
2 tablespoons cold pressed canola oil
1/4 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
2 cups fresh blueberries

1. In a large mixing bowl, sift together all-purpose flour, whole-wheat flour and baking powder.
2. In a small mixing bowl, whisk together egg, milk, cottage cheese, vanilla, oil, lemon zest and lemon juice. Add to dry mixture (made in step 1) and stir until just combined.
3. Preheat a large frying pan (on the stovetop) to medium-high heat. Once the pan is heated, scoop 1/4 cup batter for each pancake and sprinkle just over 2 tablespoons of blueberries onto each. When the batter begins to form bubbles and edges are slightly cooked (3 to 4 minutes), flip them and cook for another 4 to 5 minutes or until lightly brown.
4. Enjoy warm!

Makes 6 servings

Recipe contains: wheat, milk, egg

Carb choices per serving: 2

Print recipe card.

First Published: 08/26/2019
Last Reviewed: 08/23/2019

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You can also use an electric griddle set on medium heat to cook these pancakes.
lemon-blueberry pancakes nutrition label