In a large bowl, stir together the cottage cheese, flour, Splenda, baking powder, and salt. Stir in the egg, 2 Tbsp of the oil, and orange zest.
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In a large nonstick skillet, heat 1 tsp of the oil over medium heat. Drop half of the batter into the skillet by rounded tablespoons, making 4 pancakes. Cook until the tops are bubble and the pancakes are set. Scatter the blueberries over the tops and press in gently.
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