Thursday, February 28, 2008

Blueberries


I had a handful of blueberries in the fridge. Yum!

Shelly's Blueberry Pineapple Cottage Cheese Pancakes

1/2 cup Cottage Cheese (I use pre-mixed cottage cheese with pineapple)
1 Egg
3 Tablespoons Whole Wheat Flour (I use Arrowhead Mills Multigrain Pancake Mix)
12-15 Fresh Blueberries

Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till bubbles appear, dot each pancake with blueberries, flip. Cook till done. Serve with SF Maple Syrup (I use Cary's). Makes 4 small pancakes (pictured) or 8 silver dollar size.

These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste great.


and to drink...

Shelly's Blueberry Banana Protein Smoothie

8 oz. Water or 4 oz. Soy Milk/4 oz. Water
1 scoop Vanilla Protein Powder
1/2 cup Frozen Blueberries
1/2 Banana

Place water in the blender first, then powder, then additions. Blend on low then high till well blended.

More Eggface Protein Smoothies

Blueberries are full of antioxidants, vitamins A and C, potassium, and folate. They are also high in fiber.

2 comments:

Anonymous said...

Just found your site and spent hours looking at these recipes! What would subbing almond flour do to the cottage cheese pancake recipe? Is that OK?

Michelle said...

Thanks. I'm not sure but if you give it a try let me know how it works out... whole wheat flour works great too.