Here are the ingredients:
1/2 Cup Gluten Free Pancake Mix (I used Bisquick)
1 Large Full Egg and 1 Egg White
1 tbsp, plus 1 tsp of Canola Oil
8 ounces of 1% Cottage Cheese
1/2 tsp Baking Soda
1 tsp Vanilla
3/4 Cup Fresh Blueberries
**I'm sure these can easily be made with regular, non-Gluten Free pancake mix as well.
Then, place the batter, in however large you want them spoonfuls in a hot pan or griddle, and immediately plop the amount of desired blueberries on the still batterful pancakes.
The finished pancake should look something like this:
It may not be the prettiest thing, but man they are delicious! And you can store leftover batter in the fridge to use the next morning if you want. I've found it's good for about 24 hours, so you can even make it the night before ahead of time if you want.
Here are the nutrition facts for one pancake, should you make four servings out of the above stated ingredients, according to Spark Recipes:
User Entered Recipe
| 4 Servings |
Amount Per Serving
|Total Fat||6.6 g|
|Saturated Fat||1.1 g|
|Polyunsaturated Fat||1.6 g|
|Monounsaturated Fat||3.4 g|
|Total Carbohydrate||16.4 g|
|Dietary Fiber||1.1 g|