1½ cups nonfat cottage cheese

4 eggs, lightly beaten

¼ tsp. vanilla extract

1 tsp. orange zest (optional)

1 T. sugar

½ cup whole wheat pastry flour

2 T. chocolate chips

Nonstick cooking spray

1½ cups raspberries, fresh or frozen

 

In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t over mix). Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

 

Makes 4 servings (about four small pancakes per person)

Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.