Breakfast is by far my most favorite meal of the day. I love everything about it. The foods, eating a meal after waking up hungry, and that it’s like baking mixed in with cooking. And did I mention the foods? Pancakes, waffles, french toast, frittatas, omelets, bagels, cereal (I always say that if I had to live in one aisle of the supermarket forever that it would be the cereal aisle), etc. The possibilities are endless. I even love breakfast for dinner. Seriously, I could go on and on about this, but I won’t. I will just tell you that my love for pancakes is true. Cereal is going to come and cereal is going to go, but my love for pancakes is true, and I will love pancakes till the day I die. For real. Sadly though, I don’t indulge often enough, because like I’ve mentioned before, I’m a little girl and little girls don’t get to have 600 calorie breakfasts. So, I’ve resigned myself to sneaking a taste or two off of my husband’s plate, since he is a 6’1” man that can have his pancakes. But boy is it a happy day, because I just found a healthier recipe for yummy blueberry pancakes that will give me the chance to eat my pancakes in loving peace off of my very own plate.
3 Regular blueberry pancakes (with 1/4 cup maple syrup): 530 calories; 128 of those calories are from fat; 14.17g fat; 750mg sodium; 96.66g carbs (!!!); 1.5g fiber; 32g sugar; 9.39g protein
Berry Good Pancakes
- 1 1/3 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup low-fat cottage cheese
- 3/4 cup low-fat milk
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups blueberries
1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
3. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
4. Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot. (Yields 6 servings – 3 pancakes per serving)
Ready for the stats? Each 3 pancake serving is only 233 calories; 3 g fat (1 g sat, 1 g mono); 630 mg sodium; 41 g carbohydrates; 2 g fiber; 11 g protein. AMAZING! And if you use sugar-free syrup, you’ll be adding only 25 calories!
Can’t wait for Sunday!