Cottage Cheese Blueberry Pancakes

This is one of my mom's favorite breakfasts. So I took her usual recipe and healthified it - not only are these healthy, but they are fluffy and delicious! Add any seasonal fruit. Get a glass of OJ and turn on some Keb'Mo' and fall in love with pancakes and his beautiful Blues music. The key to fluffy pancakes is all in the prep. Get the batter fluffy like D.J. McFlufster when it's in the bowl and your pancakes will be light and wonderful when they are on the plate.

Ingredients:

3 eggs separated

1/2 pinch cream of tartar

8 ounces low fat cottage cheese

Pinch salt

1/3 cup whole wheat flour

Lemon zest

Blueberries (As many as you want!)

Directions:

1.  Crack dem eggs putting the egg whites in a mixing bowl and the yolks in a side bowl. Using an electric mixer or a really strong arm, beat the egg whites until they are stiff. Show those eggs whites what your made of!

2. Combine the cream of tartar, cottage cheese, salt and flour in bowl.
3. Add the egg yolks to the cottage cheese - flour mixture and combine.
4. Fold in the egg whites, lemon zest and blueberries.
5. Grease a pan with a little bit of canola oil and fry the pancakes like regular pancakes. When you start to see those little holes on top and the bottom edges turning golden, flip the pancake. I recommend turning on the oven to the lowest heat so you can keep the pancakes warm while you make the entire batter. Serve with syrup and fresh fruit.

So fluffy!