Cottage cheese pancakes with blueberries

Cottage cheese has made a comeback and is being used in everything from pancakes (see recipe below) to scrambled eggs and even ice cream.

This versatile food has a mild flavor and creamy texture that lends to multiple uses. You can use it in sweet or savory dishes, and it packs a real protein punch, with 12 grams of protein for just ½ cup. In addition to protein, it contains other key nutrients like calcium and potassium, plus low and no-fat versions offer minimal amount of saturated fat.

If you've been wanting to give cottage cheese a chance, this pancake recipes is something the whole family is sure to enjoy:

Ingredients:

• 3 large egg whites or 2 large eggs
• 3/4 cup low-fat, no-salt-added or low-sodium cottage cheese
• 1/2 cup fat-free milk
• 1 cup whole-wheat flour
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 12 ounces frozen blueberries (with liquid), thawed
• Cooking spray

Instructions:

1. In a medium bowl, stir together the egg whites, cottage cheese and milk.
2. In a large bowl, stir together the flour, baking soda and sugar. Pour the egg mixture into the flour mixture. Stir just until moistened but no flour is visible. Do not overmix.
3. Gently fold the blueberries with the liquid into the batter.
4. Lightly spray a griddle or large skillet with cooking spray. Heat over medium-high heat.
5. For each pancake, ladle a 1/4 cup of batter onto the griddle. Cook for three to four, or just until bubbles begin to form on the top of the pancakes and the edges are a little dry. Reduce the heat to medium low. Gently turn over the pancakes. Cook for about three minutes, or until the second side is golden brown and the pancakes are fairly firm to the touch.
6. Transfer the pancakes to a cooling rack, placing them in a single layer and leaving space between. Repeat with the remaining batter.
7. Recipe makes four servings.

Recipe adapted from heart.org.

Next steps:

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