Mix the blueberries,water,and sugar in a saucepan
cook over low heat,stirring often, for 10 minutes or until the blueberries begin to break apart.
Whisk together yogurt,cottage cheese or ricotta,eggs,and lemon juice in a bowl.
Mix the flour,Baking soda,and salt in another bowl.Add flour to the yogurt mixture and stir until just blended.
Heat a large skillet over medium-low heat.coat with nonstick cooking spray and add batter in large spoonfuls,about 1/4 cup each.
Flip the pancakes when the tops begin to bubble, 3 to 5 minutes,and cook the second side until browned.serve with the warm blueberries.
serve with cold milk
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