Instructions

Sauce: Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.

To serve, spoon about 2 tbsp (30 mL) blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.

Pancakes: Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.

For each pancake, pour ¼ cup (50 mL) batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.

Sauce

• 500 ml 2 cups blueberries, fresh or frozen
• 50 ml 1/4 cup sugar
• 50 ml 1/4 cup water
• 10 ml 2 tsp cornstarch or potato starch
• 2 ml 1/2 tsp ground cinnamon

• 6 6 eggs
• 250 ml 1 cup low-fat cottage cheese
• 125 ml 1/2 cup all-purpose flour
• 30 ml 2 tbsp cooking oil
• 4 ml 3/4 tsp baking powder
• 2 ml 1/2 tsp vanilla extract
• 1 ml 1/4 tsp salt

• 6 eggs
• 1 cup low-fat cottage cheese
• 1/2 cup all-purpose flour
• 2 tbsp cooking oil
• 3/4 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Nutritional Facts