Total time 15 minutes
MAKES 2 MAIN-DISH SERVINGS
1 cup frozen blueberries
1 tsp. fresh lemon juice
2 Tbsp. granulated sugar cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup low-fat cottage cheese
1/4 cup whole milk
2 large egg whites
1 tsp. canola oil
1. In small saucepan, combine blue¬berries, lemon juice, and 1 tablespoon sugar; bring to boiling. Reduce heat and simmer 5 to 6 minutes, or until slightly thickened and syrupy, stirring occasionally; set aside compote.
2. Meanwhile, in medium bowl, whisk together flour, baking powder, baking soda, remaining 1 tablespoon sugar, and pinch of kosher salt.
3. In another bowl, whisk together cottage cheese, milk, and egg whites. Add cottage cheese mixture to flour mixture, and mix until incorporated.
4. In large nonstick skillet on medium, heat oil. In 2 batches, drop large spoonfuls (about 1/4 cup each) of batter into skillet and cook until bubbles begin to appear in center.
Flip pancakes and cook 1 minute; repeat with remaining batter. Serve with blueberry compote.
About 15 g protein, 49 g carbohydrate, 5 g total fat (1 g saturated), 3 g fiber, 6 mg cholesterol, 426 mg sodium