Blueberry Lemon Ricotta Pancakes

Using yogurt and cottage cheese to make blueberry lemon ricotta pancakes does two things: It brings extra protein to the breakfast table, and it helps produce the lightest, moistest pancakes you've ever tasted. Plus, once you try this simple and healthy blueberry compote, you'll never go back to a lackluster syrup again.

Ingredients:

• 2 cups frozen wild blueberries
• 1⁄2 cup water
• 1⁄4 cup sugar
• 1 cup plain Greek yogurt
• 1 cup low-fat cottage cheese or ricotta
• 3 eggs
• Juice of 1 lemon
• 1 cup white whole wheat flour (we like King Arthur's, but these can be just as easily made with white flour—you'll just sacrifice a few grams of fiber.)
• 1⁄2 tsp baking soda
• Pinch of salt

Instructions:

1. Mix the blueberries, water, and sugar in a saucepan.
2. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
3. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl.
4. Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture, and stir just until blended.
5. Heat a large skillet or sauté pan over medium-low heat.
6. Coat with nonstick cooking spray, and add the batter in large spoonfuls (about 1⁄4 cup each).
7. Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with warm blueberries.