Blintz Pancakes with Blackberry Syrup

These are quite possibly some of the best pancakes you will ever eat!


serves 4 ( 2 pancakes with syrup mixture = 4 points+)

• ¾ c. fat-free small-curd cottage cheese
• ¾ c. fat-free sour cream ( Breakstone's)
• ½ tsp. vanilla
• ¼ tsp. baking soda
• ¾ tsp. baking powder
• ¾ c. flour
• dash of salt
• 2 egg whites
• 2 tsp. sugar
• 1 c. sugar-free maple syrup
• 1 c. blackberries

Place egg whites and sugar in a standing mixer and beat until soft peaks form ( or use a hand mixer).
Combine cottage cheese and sour cream in a large bowl.
In a small bowl, combine flour baking powder, baking soda and salt. Add dry ingredients to cottage cheese mixture. Stir in ⅓ of the egg white mixture. Fold in remaining egg whites.


Heat a nonstick griddle coated with cooking spray. Drop batter by ¼ cup-fuls onto griddle. Cook 2-3 minutes or until browned. Flip and cook until other side browns and insides are fairly cooked. You may have to flip more than once.


Meanwhile, heat syrup with blackberries in a small saucepan until hot. Berries will soften a bit and give the syrup a pink-ish color.


adapted from the cookbook "Cook Yourself Thin Faster"