1 cup fat-free cottage cheese
6 egg whites
½ cup whole wheat flour (or 1/4 cup whole wheat and 1/4 cup barley flour)
¼ cup vegetable oil
Pinch of salt
Dash of vanilla extract
Dash of cinnamon to taste (per preference)
1/2 cup -1cup of fresh blueberries
¼ cup milk (you can also use unsweetened or regular almond milk)
Blend or food process first seven ingredients on high until smooth. Add milk slowly to reach batter consistency, and then fold in blueberries last. Cook on a hot, nonstick griddle. The number of pancakes vary by size. Serves 6.
Top with an all-natural sugar free syrup.