Blueberry Oatmeal Protein Pancakes

Ingredients

· 1 cup all-purpose Whole Wheat flour
· 1/2 cup oat flour
· 1 tablespoon splenda
· 3 egg whites lightly beaten
· 2 teaspoons baking soda
· 1 1/2 cups Cottage Cheese 1-2%
· 1 teaspoon vanilla extract
· 1 cup fresh blueberries, rinsed and picked over (see cook's notes)

Directions

In a large bowl, whisk together the flour, oat flour, sugar, baking powder and baking soda.
In a separate bowl, whisk together the eggs, buttermilk and vanilla.
Whisk the wet ingredients into the dry until just smooth. Stir in the blueberries.
Lightly grease a nonstick non-fat griddle or coat it with nonstick non-fat spray. Heat the griddle over medium-high heat until droplets of water splatter when you sprinkle them on the surface. Cooking 2 or 3 pancakes at once, drop batter 1/4 cup at a time onto the griddle. Let cook until bubbles form on the surface, about 1 1/2 minutes. Flip to cook the other side until golden, about 1 minute. Transfer to a warm plate.
Cook's notes: Choose fresh blueberries that are firm and round -- avoid any that are crushed or damaged.

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