Ingredients

The following ingredients have 8 Servings
  • zest from 1/2 lemon
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 egg white ((2 tbsp liquid egg whites))
  • 1/3 cup low fat cottage cheese (, rinsed and drained)
  • 2 tbsp brown sugar ((you could also add 1 tbsp more, if you like your pancakes sweet))
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Fresh raspberries to serve
  • Maple syrup

Instruction

  • Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
  • Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
  • Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
  • Top with fresh raspberries and maple syrup.
  • Serve immediately!