Strawberry-Banana Pancakes

These pancakes combine whole wheat flour with all-purpose flour to sneak in extra fiber on top of the already-fiber-rich strawberries and bananas.

PREP TIME: 12 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4

TOPPING:
1 c strawberries, sliced
1 banana, sliced
4 Tbsp sugar-free maple syrup

PANCAKES:
1 c fat-free or 1% low-fat cottage cheese
4 lg eggs
1 very ripe banana
½ c all-purpose flour
¼ c whole wheat flour
4 Tbsp butter or trans-free margarine, melted
¼ c 1% milk

1. TO MAKE THE TOPPING: Stir together the strawberries, banana, and syrup in a medium bowl. Set aside.
2. TO MAKE THE PANCAKES: Blend the cottage cheese, eggs, and banana in a blender just until smooth. Place in a large bowl. Stir in the flour and butter. Add enough milk to make a thin batter.
3. COAT a nonstick griddle or skillet with cooking spray. Drop the batter by 3 tablespoons onto the griddle for each pancake, to make a total of 16. Flip the pancakes when bubbles appear on top. Cook for 1 minute or until browned.
4. DIVIDE the pancakes among 4 plates. Spoon the topping over the pancakes.

NUTRITION (per serving) 387 cal, 17 g pro, 43 g carb, 4 g fiber, 17.4 g fat, 9.2 g sat fat, 416 mg sodium