Blueberry Pancakes

I gave Jason the book: "Cook this, not that!" for Christmas this year.  This morning we were looking through the breakfast section and found this recipe.  It is a healthier version of IHOP Blueberry Pancakes.  This recipe makes 4 servings.

Ingredients:

• 1.5 cup frozen blueberries
• 1/4 cup water
• 1/8 cup sugar
• 1 cup plain Greek style yogurt
• 1 cup 1% cottage cheese
• 3 eggs
• 2 Tbsp lemon juice
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• pinch of salt

How to make it:

• Mix 1 cup blueberries, water, and sugar in a saucepan.  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.
• Mix flour, baking soda, and salt in another bowl.  Add the flour to the yogurt mixture and stir just until blended.
• Heat a large skillet or saute pan to medium-low heat.  We used a griddle to make multiple pancakes at a time and set it to 300F.
• Jason and I split the batter in half because he wanted to add frozen blueberries to the batter and I just wanted the blueberry syrup on top. (He added the remaining 0.5 cup blueberries to his batter)  Add batter in large spoonfuls (about 1/4 cup each) to the griddle.  Flip the pancakes when the tops being to bubble, 3-5 minutes, and cook the second side until browned.  Serve with the warm blueberries!

Jason and Beth's Rating: 6/10

Nutrition per serving:

273 calories (versus the 710 calories in the IHOP version)

5g fat (2g saturated)

170mg cholesterol

480mg sodium

40g carbohydrates

6g fiber

13g sugar

20g protein