- 2 large eggs
- 3/4 c. 2% milk
- 1 c. Daisy® Cottage Cheese, divided
- 1 Tbsp. pure maple syrup
- 2 Tbsp. canola oil
- 1/2 c. all-purpose flour
- 1/2 c. whole wheat pastry flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. butter substitute spread
- 1/2 c. low-fat granola with no fruit or nuts
- 1 banana, sliced thinly
- 1/2 c. blackberries (or other berries)
In a large bowl mix the eggs, milk, 1/2 c. cottage cheese, maple syrup and canola oil. Whisk to incorporate. In a seperate bowl, whisk together the flour, wheat pastry flour, baking powder and salt. Add the dry ingredients to the wet ingredients adn stir until just blended (the batter will be lumpy and think).
Get the pancake griddle very hot and add the butter substitute spread. Once melted, add the pancake batter using an ice cream scoop to measure out equal portions. Flatten the batter out a bit, if needed.
Sprinkle the batter with a teaspoon of granola each and then top with a few sliced bananas. Flip when the bottom begins to brown and cook the other side. Continue with remaining batter.
To serve, place two pancakes on a plate. Top each serving with a spoonful of the remaining cottage cheese and a sprinkle of berries.