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