Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories316.7 kcal (16%)
Total Fat7.5 g (11%)
Carbs49.3 g (19%)
Sugars26.9 g (30%)
Protein15.4 g (31%)
Sodium347.5 mg (17%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Mix the blueberries, water and sugar in a sauce pan. Cook over low heat stirring often for 10 minutes or until the blueberries begin to break apart. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl. Note: If you’re using honey for the blueberry syrup then leave out the water and sugar.
Step 2
Mix the flour, baking soda and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended. If it’s too thin then add a few tablespoons of your choice of milk until desired consistency.
Step 3
He a large skillet or sauté pan over medium low heat. Cook with nonstick cooking spray and add batter in large spoonfuls (about a quarter cup each). flip the pancakes when the tops begin to bubble 3 to 5 minutes and cook the second side until browned. Serve with warm, blueberries.
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