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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Cook This, Not That Ingredients:
2 cups frozen blueberries |
1/2 cup water |
1/4 cup sugar |
1 cup plain greek yogurt |
1 cup low fat cottage cheese |
3 eggs |
1 lemon, juice of |
1/2 cup white flour |
1/2 cup whole wheat flour |
1/2 teaspoon baking soda |
1 pinch salt |
Directions:
1. Mix blueberries, water and sugar in a saucepan and cook over low heat, stirring often for about 10 minutes. Whisk together the yogurt, cottage cheese, eggs and lemon juice in a bowl.
2. Mix the flour, baking soda and salt in another bowl. Add the flout to the yogurt mixture and stir until just blended.
3. Heat a large skillet over medium-low heat. Coat with cooking spray and add batter in large spoonfuls. Flip when the tops begin to bubble, 3 to 5 minutes and cook the second side until browned. Serve with the warm blueberries.
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