Cottage Cheese Pancakes with a Blueberry Compote

Does anyone like cottage cheese?  Well I found an interesting use of cottage cheese...pancakes.

Yep, I said pancakes!

So I thought to myself, hmmm would this be good?  It might be healthier, definitely lower in fat, maybe a little tangy.  But would they taste good?

So I had to find out!  They were light and a little tangy, quite yummy in fact.  Now the compote? Blueberry...to die for!  Worth making just for the fun of it...and you can put the leftovers on ice cream.  We put them on our parfait the next day....excellent!

So let's make cottage cheese pancakes...oh and don't forget the blueberry compote!

You will need:  fresh or frozen blueberries, lemon juice, Splenda, flour, baking powder, baking soda, salt, low-fat cottage cheese, low-fat milk, egg whites, and canola oil.

To make the compote you will need to add the blueberries, lemon juice, and 1 T. Splenda to a medium pot over medium high heat. 

Bring to a boil, and then reduce and simmer for about 5 min, until it gets thick.  Stir occasionally to bring out the juices.

Yummy!

Pour this in to a serving container and set aside.

So now mix together your dry ingredients in a medium bowl.  The flour, baking powder and soda, remaining sugar, and salt.

  

In another bowl, mix together the cottage cheese, milk, and eggs.  Whisk together. 

Add cottage cheese mixture to the flour mixture.

Heat oil in a skillet (over medium heat) and pour batter, about 1/4 cup each, and cook until pancakes bubble.  (you can see the cottage curds...)

Turn over and cook the other side until golden brown and cooked through.

Plate and serve with the warm blueberry compote.

 

 

See how pretty! WOW!

Cottage Cheese Pancakes with a Blueberry Compote

 adapted from Eating Light Magazine

Ingredients:

1 cup frozen blueberries

1 tsp fresh lemon juice

2 Tbsp Splenda

1⁄2 cup flour

1⁄4 tsp baking powder

1⁄8 tsp baking soda

Pinch of salt

1⁄2 cup low-fat cottage cheese

1⁄4 cup low-fat milk

2 large eggs

1 tsp canola oil

In a small saucepan, combine the blueberries, lemon juice and 1 Tbsp of the sugar and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, 5 to 6 minutes; set aside.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, remaining Tbsp sugar and a pinch of salt.

In a second bowl, whisk together the cottage cheese, milk and eggs.   Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.

Heat the oil in a large nonstick skillet over medium heat. In two batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center. Flip the pancakes and cook 1 minute more; repeat with the remaining batter. Serve with the blueberry compote.