2medium lemons - for zest and juiceabout 3 tablespoons lemon juice
1 cup fresh blueberries
2-3tablespoonsbutter for cooking
Prevent your screen from going dark
In a food processor or blender, combine the Shamrock Farms Lowfat Cottage Cheese, oats, eggs, lemon zest, lemon juice, and honey. Blend on high for 30 seconds until batter is completely smooth.
Preheat a non-stick skillet or griddle on medium-high and add a pat of butter (about ½ to 1 tablespoon) to the pan or griddle.
Gently pour ¼ cup of batter into the pan. Add 6-8 blueberries per pancake. Cook until bubbles begin to appear, about 1-2 minutes. With a rubber spatula, gently flip the pancake over. Some blueberries may escape for their lives, but you can just enjoy those little buggers separately.
Cook for an additional two minutes. Note: depending on the size of your blueberries, they may prevent the batter from touching the pan after you flip, and each pancake may take a little longer to cook.
Add additional butter to the skillet or griddle as necessary and serve with maple syrup