Blueberry Pancakes!

Friday, May 4, 2012

Who doesn't enjoy some blueberry pancakes to switch up your morning routine every now and again...and without paying a large cost AND saving 400 calories....again, I ask, who really doesn't want to try this delicious, fluffy, fruity little joys!? They are not hard to make and they are even easier to eat! Try your hand at these and your family will be thanking you! Keep on cookin' :)

2 cups frozen wild blueberries
1/2 cup water
1/4 cup sugar
1 cup plain Greek-style yogurt
1 cup low-fat cottage cheese or ricotta
3 eggs
Juice of 1 lemon
1 cup white whole-wheat flour
1/2 tsp baking soda
Pinch of salt

- 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.
- Mix the 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 over medium-low heat. Coat with nonstick cooking spray and add batter in large sponfuls (about1/4 cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.

Makes 4 servings/Cost per serving: $2.23

310 Calories
8 g fat (3.5 Saturated)
500 mg Sodium

You save 400 calories and $ 5.76 from the IHOP blueberry pancakes! 
Recipe from "Cook This, Not that: Kitchen Survival Guide" by David Zinczenko & Matt Goulding


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