Blueberry Pancakes

Wild blueberries are full of wrinkle-fighting antioxidants and fiber. Cottage cheese and nonfat Greek yogurt add almost 20 g of protein.

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4

2 c frozen wild blueberries
1 c cottage cheese
1 c fage 0% yogurt
1 c whole wheat flour
½ c water
¼ c sugar
3 eggs
Juice of 1 lemon
½ tsp baking soda
Pinch of salt

1. COMBINE the blueberries, water, and sugar in a saucepan and cook over low heat for 10 minutes, stirring often, until the blueberries begin to break apart.
2. BEAT together the cottage cheese, yogurt, eggs, and lemon juice. Mix the baking soda, flour, and salt. Stir the flour mixture into the dairy and mix just enough to blend.
3. HEAT a skillet over medium-low heat. Coat with nonstick spray and add batter in large spoonfuls (about ¼ cup). Flip when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm compote.

NUTRITION (per serving) 315 cal, 19 g pro, 50 g carb, 6 g fiber, 7.2 g fat, 2.8 g sat fat, 197 mg sodium