Tuesday, March 31, 2009

Blueberry Cottage Cheese Pancakes

2 Egg whites
1 C of blueberries (frozen or fresh)
2 C of non-fat cottage cheese
1/4 C of skim milk
1 C of whole wheat flour
1/2 t of lemon juice

Froth the egg whites with a fork. Add milk and blend together. Add wheat flour and cottage cheese. Fold in rinsed blueberries and lemon juice. Heat non-stick skillet to medium heat. Add desired amount of batter to pan and flip when bottom is beginning to turn golden brown.