INGREDIENTS

  • Cup of frozen blueberries
  • 2 tablespoons of granulated sugar or castor sugar
  • 1 teaspoon of lemon juice
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of baking powder
  • ½ cup of all-purpose flour
  • ½ cup of low-fat cottage cheese
  • Kosher salt
  • 2 egg white
  • ¼ cup of whole milk
  • 1 teaspoon of canola oil

DIRECTIONS

  1. Take a small saucepan, add the blueberries, 1 tablespoon of sugar, and lemon juice. Mix it properly and bring it to boil. When it boils, reduce the flame and allow it to cook. Make sure that you stir occasionally till it forms a thick syrup or for 5-6 minutes. As soon as it is done, take it out of the heat and allow it to cool.
  2. In the meantime, take a medium size bowl and add flour, baking soda, baking powder, rest of the sugar, and a pinch of salt. Take another bowl and whisk the milk, cottage cheese, and egg whites. Make sure that you mix them properly so that they are completely incorporated.

  1. Now, take out a large non-stick skillet and put on it on medium heat. Add oil and let it warm up. Drop a large spoonful of the mix on the skillet. This has to be done in two separate batches and needs to be about ¼ cup each. Allow the batter to cook till you see bubble appearing at the center of the batter.
  2. When you see the bubble, flip the pancakes and cook the other side. This will take around one minute to cook. Repeat this with the rest of the batter that you are left with. Take out on a plate and top it with blueberry compote. Serve hot to your kids.

NOTES

  • If you do not want to use canola oil, you can use other vegetable oil or melted butter.
  • The pancakes can also be topped with ice-cream or some honey. This is good for adults too. Also, the cottage cheese does not always have to be low-fat when you serve it to your kids.
  • If you have fresh blueberries rather than frozen ones, it will make the compote taste better and is a healthier option.