- Sauce:
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1/4 cup water
- 2 teaspoons cornstarch or potato starch
- 1/2 teaspoon ground cinnamon
- Pancakes:
- 6 eggs
- 1 cup low-fat cottage cheese
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cooking oil
- 3/4 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Pancakes: Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.
- For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.
- Sauce: Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.
- To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.